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Old 12-31-2014, 08:56 PM   #1
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I never knew...do you?

Will someone please tell me why bread recipes often require scalded milk. I know the milk gives a softer texture but why must it be scalded?

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Old 01-01-2015, 12:41 AM   #2
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Scalding the milk deactivates an enzyme called plasmin, which can affect the binding properties of gluten. If you're looking for a shortcut, you can use powdered milk, which doesn't cause this problem.
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Old 01-01-2015, 08:40 AM   #3
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And now I know. Thanks
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Old 01-01-2015, 11:40 AM   #4
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Or sckip milk altogether .. A lot of artisan bread bakeries do not use milk at all.


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