I never knew...do you?

[joesfolk]

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?

 

[Steve Kroll]

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.

 

[joesfolk]

And now I know. Thanks

 

[CharlieD]

Or sckip milk altogether .. A lot of artisan bread bakeries do not use milk at all.


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