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.
In the making of raised or yeast bread, milk should not be used in place of water. Fermentation is the basic principle of yeast bread, and fermentation is controlled by temperature. It is more wholesome and richer flavored and keeps better than other yeast bread, and it has a fine cake-like texture. As he threw an armful of wood behind the sheet-iron camp stove, Bruce gave a disparaging poke at a pan of yeast bread set to rise.