Red Seal Baker Practice Exam

What is the role of salt in bread making?

1. It acts as a preservative only

2. It enhances flavor and strengthens gluten

3. It only adds color to the bread

4. It reduces the baking time

The correct answer is: It enhances flavor and strengthens gluten

Salt plays a crucial role in bread making that goes beyond just enhancing flavor. One of its primary functions is to strengthen gluten, which is the protein structure that gives bread its elasticity and chewiness. When incorporated into dough, salt interacts with water and flour, helping to improve the gluten network. This results in better gas retention during fermentation and contributes to the final texture of the bread. Additionally, salt enhances flavor, creating a more well-rounded taste. It helps to balance sweetness and offsets any potential bitterness from ingredients like flour. The presence of salt also aids in controlling fermentation by slowing down yeast activity, allowing for a more even development of flavor and improving the dough's overall structure. While it may have preservative qualities due to its ability to inhibit the growth of bacteria and mold, the primary roles of salt in bread making are related to flavor enhancement and gluten strengthening. This comprehensive impact is what makes it an essential ingredient in baking.