Why is milk used in bread making?

Answer 1

Milk has a stabilizing effect on fermentation, preventing wild fermentation. It improves crust color because of the lactose sugar it contains. It also improves texture, crumb color, flavor, taste, and keeping quality of the baked loaf. If non fat dry milk is used in bread it must be heated to a high enough temperature during the drying process to destroy an amino acid, glutathione, which weakens the gluten in the dough. When making yeast dough, the milk should be scalded to 170-190 DEG F, the film removed, and cooled before adding the other ingredients. Milk contains an amino acid that damages the gluten in bread. Milk contributes liquid to the mixture and additional nutrients to the baked goods. A good source for information on the purpose of each ingredient in bread is below under Related Links.

Answer 2

Milk is normally used alot in cakes, cupcakes or muffins and there is a very good reason behind it. Milk creates a creamy interior inside the cake by creating moisture and helps in making the cake soft, fluffy and most importantly moist. Hence it is used a lot in baking to make anything soft and fluffy and not dense or crumbly.

Answer 3

For the liquid and the fat content. If you use water instead, things tend to be crusty on top.

Answer 4

Milk isn't used in all baked products. When it is, it's there to provide moisture and richness.