Red Seal Baker Practice Exam 2025 – Comprehensive Prep Guide

Adding salt to bread dough primarily serves to strengthen gluten and enhance flavor. When salt is incorporated into the dough, it affects the gluten structure by tightening it, which helps to create a stronger, more elastic network that can trap gases produced during fermentation. This results in better volume and texture in the final bread product.

Furthermore, salt plays a crucial role in flavor development. It enhances the overall taste of the bread by balancing sweetness and contributing to the perception of other flavors. Additionally, salt also helps to control fermentation by slowing down yeast activity, which can improve the dough's handling properties and overall development.

While reducing calories, sweetening the bread, and making the dough more elastic are considerations in baking, they are not primary purposes of adding salt to the dough. Instead, the main benefits are focused on strengthening gluten and enhancing the flavor profile of the bread.

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