26518
In HRW WWF , 1 % NaCl ( flour weight ) reduced hydrolytic and oxidative rancidity and resulted in higher loaf volume and lower firmness than untreated WWF after 24weeks of storage .
 Chemical: NaCl
Given options, please tell me the categories of all the listed entity words.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
 Entities: NaCl 
Answer:
 Chemical: NaCl