Salt. Any compound produced by the interaction of a base (q.v.) with an acid (q.v.). More specifically, the ordinary inorganic salt, sodium chloride (NaCl), used universally as a seasoning in foods. In its commercial form it is a white, crystalline compound, nearly 99% pure, obtained most commonly from underground deposits in the form of rock salt and processed by various refining methods. It is available in various particle sizes that range from coarse to fine, and in crystalline shapes that include cubes and flakes. Its principal functions in baking include flavor enhancement, control of yeast fermentation (q.v.), and strengthening of the gluten (q.v.) of dough to enhance the final product quality.