Sodium hypochlorite is generally sold in aqueous solutions containing 5 to 15% sodium hypochlorite, with 0.25 to 0.35% free alkali (usually NaOH) and 0.5 to 1.5% NaCl. Solutions of up to 40% sodium. hypochlorite are available, but solid sodium hypochlorite is not commercially used. Sodium hypochlorite.
Adding salt to water will raise the temperature at which it boils and lower the temperature at which it freezes. Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food. Adding salt to bread dough controls the action of the yeast and improves the flavor. Bread made without salt will have a coarser texture and a blander flavor than bread made with salt. Adding a little salt balances the flavor of sweets like cakes, cookies, and candies.
Yeast in bread making. Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. This is called multiplication.The carbon dioxide makes the dough rise which gives the bread a light and spongy texture.Yeast also works on the gluten network.nstead it ferments carbohydrates (sugars) to produce carbon dioxide and alcohol which gives bread it's texture, colour and aroma. There are several types of yeasts but the important ones for the baking industry are those belonging to the genus Saccharomyces cerevisiae, which means sugar eating yeast.