Why is salt added to bread dough and cake batter?

In the context of baking, salt is a functional ingredient used to modify the qualities of bakery products.1

In bread dough, salt plays a critical role in regulating the rate of yeast activity. It influences the fermentation process by affecting osmotic pressure, which helps control how quickly the yeast produces gas. By managing this rate, salt ensures the dough develops the proper physical properties necessary for successful bread manufacture.2

Beyond its impact on fermentation, salt is used in both bread and cake recipes to modify the final product's flavor and texture. While gluten provides the elastic network that traps gas to allow dough to rise, salt acts as a modifier that helps balance the overall characteristics of the finished baked good.13