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.
Used with sugar and nitrate or nitrite, salt produces a color in processed meats which consumers find appealing. Salt enhances the golden color in bread crust by reducing sugar destruction in the dough and increasing carmelization. Health Canada has an excellent Food Guide . Better is the USDA food guide pyramid and food labeling information . Finally, there are Web sites which explain various industries' use of salt for such functions as smoking and curing .