Why does salt make such a big difference in recipes or adding it to food? Adding a little makes such a big difference. Why?

Question

Edit: Thank you everyone for your responses! I’ve learned so much reading through them and I’m happy to have sparked an engaging discussion!

In: 7186

Answer 1

Salt creates chemistry and chemical reactions when added to food. These reactions are like fuel to taste and consistency.

A good example is bread. If you add all the ingredients in one batch of bread and mix the salt with everything else, you will get a different texture, consistency and taste compared to the exact same recipe but adding the salt at the end.

In the bread scenario, it is better to add the salt at the end so it helps form/bond the gluten (bread glue) faster.