When making bread at home using baking powder or yeast, salt is added for several important reasons:
Flavor enhancement: Salt is a natural flavor enhancer that helps bring out the taste of the bread. It balances the sweetness and other flavors present in the bread dough, resulting in a more enjoyable eating experience.
Yeast regulation: Salt helps regulate the activity of yeast during the fermentation process. Yeast is responsible for the leavening of bread dough, and salt helps control its growth. It slows down the fermentation process, preventing the dough from rising too quickly and resulting in a more even and controlled rise.
Gluten development: Salt plays a crucial role in gluten development. Gluten is the protein in wheat flour that gives bread its structure and texture. Salt strengthens the gluten network by controlling the rate of water absorption and improving the dough's elasticity. This results in a better-formed loaf with a desirable texture.
Dough tightening: Salt helps tighten the dough by attracting and retaining moisture. It reduces the stickiness and slackness of the dough, making it easier to handle and shape.
Shelf life and preservation: Salt acts as a natural preservative by inhibiting the growth of certain microorganisms that could cause spoilage. It helps extend the shelf life of the bread and prevents it from becoming stale too quickly.
While salt is essential for the bread-making process, it's important to use it in moderation. Excessive salt can lead to an overly salty taste or hinder the yeast activity. It's generally recommended to follow the recipe guidelines for the appropriate amount of salt to achieve the desired flavor and proper bread development.