Hi everyone,
Continuing the theme of Salt Awareness Week here's a link about how salt affects our food in ways we don't all realise. Salt has been used as a preservative for a very long time but I didnt know that when salt is added to sausages and processed meats the salt it causes gelatinization of proteins and thus acts as a binder. It is also used to help control yeast fermentation in bread baking.
So here's a link about the functions of salt, please see:
thespruceeats.com/functions...
I for one find the science of food very interesting.