The impact of sodium inclusion on the structural properties of sweet biscuits was investigated. Mass loss behaviour of four biscuit doughs (four levels of added salt) during baking (rate of loss, mass loss) was monitored using TGA, and texture properties of the baked biscuits were established with a texture analyser. Reducing the amount of added salt significantly increased the rate of mass loss at the baking phase, and hence, impacted biscuit hardness. Furthermore, less sodium chloride in the dough decreased the intrinsic break strength of the biscuits. This could be explained at a molecular level by changes in the glutenin gliadin cross-linking leading to changes in the gluten network. In contrast, when high levels of sodium chloride were added to the dough, an increased intrinsic biscuit break strength was observed. The present study demonstrates the significant impact of sodium on gluten polymerization during biscuit baking and confirms that sodium inclusion led to a retention of free water necessary for the gluten formation.