Lab Exercise 10C, the purpose of adding NaCl (table salt) to Pizza Dough is to:  a.    catalyze oxidation of fatty acids to lactic acid b.    carry H2 reducing equivalents during the baking process  c.    hydrolyze alcohol so that it does not accumulate in the dough d.    tighten cross-linkages in the gluten matrix making the dough more elastic and chewy  e.    control how fast yeast cells produce CO2 during the leavening process

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