11.5: Key Takeaways
- Page ID
- 22408
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- Salt is a naturally occurring substance and is mined, extracted from brines, or produced from evaporating seawater.
- Salt has many important functions in baking, such as:
- Enhancing flavour
- Controlling normal fermentation with manufactured yeast
- Controlling unwanted fermentation and acidity
- Improving fermentation tolerance
- Strengthening gluten
- Giving finer grain to bread
- Helping create good crust colour