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milkenhances the development of gluten and/or gelatinization of starch in the flour or the setting of the structure (baking) and thus serve as a toughener. Milk also contains proteins which act as a structural enhancer

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Kendall Kris

Lvl 10
2y ago
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15y ago

Presuming that you are using pasteurized, homogenized milk, then the milk represents nothing other than water and small amounts of fat and sugar. Any flavors associated with the cows and their pasturage has had the hell beaten out of it. Water has certain effects in baking, and fat has others (practically opposite, really). If I need to substitute for milk I use mostly water, some butter, and perhaps a trace of sugar. Works for me. My biscuits will make your eyes roll back in your head.

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Q: What does milk do in a recipe?
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