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.
Types of Yeast Breads. There are two types of yeast breads, which are described below. Batter breads The dough for batter breads is not kneaded. Batter bread is coarser in shape and texture than bread prepared with kneaded dough.It has a higher ratio of liquid to flour and other dry ingredients; beating the batter a few minutes develops the gluten, though not as much as a kneaded bread.The dough rises only once, in the bread pan. Batter breads generally do not rise as high as kneaded breads. Learn more at Making Batter Breads.Kneaded breads A smoother-textured bread results from kneading yeast dough by hand, with an electric mixer or food processor. The dough is allowed to rise before shaping, then it is shaped and allowed to rise again. Finally, the bread is baked.t has a higher ratio of liquid to flour and other dry ingredients; beating the batter a few minutes develops the gluten, though not as much as a kneaded bread. The dough rises only once, in the bread pan. Batter breads generally do not rise as high as kneaded breads. Learn more at Making Batter Breads.