With salt present, gluten holds more water and carbon dioxide, allowing the dough to expand without tearing. Salt improves the tenderness in cured meats such as ham by promoting the binding of water by protein. It also gives a smooth, firm texture to processed meats. Salt develops the characteristic rind hardness in cheese and helps produce the desirable, even consistency in cheese and other foods such as sauerkraut. Salt helps extract the proteins in processed and formed meats, providing binding strength between adjacent pieces of meat.
Water binding properties are increased and, as a result, cooking losses are reduced.
Salt increases the solubility of muscle proteins in water. In baked products, salt controls fermentation by retarding and controlling the rate of fermentation, important in making a uniform product. During pickle making, salt brine is gradually increased in concentration, reducing the fermentation rate as the process proceeds to completion. Salt is also used to control fermentation in making cheese, sauerkraut and summer sausage. Salt promotes the development of color in ham, bacon, hotdogs and sauerkraut.