Salt has many functions in breadmaking. Basically it controls the rate of yeast growth and therefore the rate of fermentation and gas production. It influences the degree of dough development in particular. Just 2% will inhibit yeast activity and control the fermentation rate. It also helps to strengthen the gluten matrix.
The omission of salt in the dough can be detected in several ways before the dough is baked. The dough will have a low degree of firmness and lacks elasticity. There will be signs of uncontrolled fermentation as it proves up too fast and the dough will be sticky and wet.
If you try to bake dough without any salt in it, the dough will look very pale even though it baked. Also the crust is hard and brittle and the crumb has an uneven cell structure. Most importantly the taste is bland and unpalatable.
The salt has other functions as it helps to bring out the flavour in the other ingredients, strengthens and binds gluten, restricts the build up of unwanted acids and improves the crust colour.
In summary salt (NaCl) Sodium Chloride also known as common salt, flossy salt and table salt is the salt used in bread making. The 4 main functions of salt are:
• Strengthens gluten
• Controls fermentation
• Enhances flavour
• Improves crust colour