Dec 31, 2014 #1 joesfolk Head Chef Joined Aug 31, 2010 Messages 1,724 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?
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?
Jan 1, 2015 #2 Steve Kroll Wine Guy Joined Mar 29, 2011 Messages 6,345 Location Twin Cities, Minnesota 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. Last edited: Jan 1, 2015
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.
Jan 1, 2015 #4 CharlieD Chef Extraordinaire Joined Oct 17, 2004 Messages 10,169 Location USA,Minnesota Or sckip milk altogether .. A lot of artisan bread bakeries do not use milk at all. Sent from my iPad using Discuss Cooking
Or sckip milk altogether .. A lot of artisan bread bakeries do not use milk at all. Sent from my iPad using Discuss Cooking