When making bread, the ingredient called to activator has a profound effect. The activator is in charge of allowing the bread to expand outward into something that one can eat.
Chlorine can act as an activator in organic reactions by forming electrophilic species that can react with nucleophiles. However, it can also act as a deactivator in some cases by withdrawing electron density from the aromatic ring, making it less reactive towards electrophilic attack. The effect of chlorine as an activator or deactivator depends on the specific reaction conditions and the nature of the reactants involved.
it is the activator device
So the bread you are making will rise and not be flat.
The salt in bread making improves the flavor of the bread and balances the action of yeast.
yeast is in the bread
bread making is related to cellular respiration.
An activator is a molecule that binds to an enzyme and increases its activity, making the enzyme more efficient in catalyzing a specific reaction. Activators can do this by stabilizing the enzyme's active conformation or by helping the enzyme bind to its substrate more effectively.
no
There is no difference between "flour for making bread" and "flour to make bread." Both phrases refer to the same thing: bread flour.
yes
bread it tastier and better
excessive bread