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.
Enriched grains are also an important part of a balanced diet. White flour milled from the endosperm of the wheat kernel is used to make white bread. Semolina milled from the endosperm of the durum kernel is used to make traditional pasta. In the United States, these products are almost always enriched with iron and the B-vitamins thiamin, riboflavin, niacin and folic acid. Enriched grain foods like white bread have twice the folic acid of whole wheat.