What is the function of salt in yeast bread?

Answer 1

is makes it brown

nothing except turns it bubbly and kinda purple

it gives you severely bad craps!! Because of the acid involved.

The sugar (maltose and dextrin to be exact) in the bread makes it brown... not the salt. It does however strengthen the gluten bonds in the dough and regulate the yeast so that the dough does not rise to quickly

Answer 2

Salt limits the growth of yeast in bread. It also significantly improves the taste of any bread.

Answer 3

Salt flavors the dough, affects texture, reduces oxidation,

regulates yeast, and

affects shelf life. Sugar feeds the yeast; add more than the yeast can use and the dough will be sweet.

Answer 4

it doesnt