Milk is a nutrient-rich white liquid produce by the mammary glands of mammals. It is the primary source of protein to be fed to younger mammals, including breastfeeding to human infants before digesting solid foods. Milk is an ingredient found in certain sauces and fillings, giving it a rich flavor with a smooth texture. The naturally produced sugar found in milk plays a primary role in taste and darkening the color when it comes into contact with a heated source.
When the milk comes into contact with a heat source, it will reach a boiling point at around 212°F. Once reaching its boiling point, the milk will begin to overflow. This is caused by the additional components found in it, such as fat, sugar, protein, and minerals. Milk also contains a mix of butter and other fats and resulting in it being denser than water. The components found in milk dictate the boiling point, causing more pressure and overflow.
When used in baking, milk improves the texture of baked products and enhances flavor and texture. The proteins found in milk will create a stronger batter or dough, similar to when water comes into contact with flour. The proteins found in flour form gluten strains when it comes into contact with water. When used in the bakeshop, the added fat and sugar from milk are perfect for preparing doughs for preparing a crisp crust.
Milk is a liquefier that can be used as a substitute for water. The combination of proteins and lactose, along with fat, delays baked products' staling, such as the preparation of lean doughs. If milk is used instead of water, the crust is softer in products, such as preparing pate a choux. Milk will also increase water absorption, creating a more delicate, airier texture when baked. Baked goods will also show a more significant volume because of the gas being released from the dough, caused by milk's added components.
When the milk comes into contact with a heat source, it will reach a boiling point at around 212°F. Once reaching its boiling point, the milk will begin to overflow. This is caused by the additional components found in it, such as fat, sugar, protein, and minerals. Milk also contains a mix of butter and other fats and resulting in it being denser than water. The components found in milk dictate the boiling point, causing more pressure and overflow.
When used in baking, milk improves the texture of baked products and enhances flavor and texture. The proteins found in milk will create a stronger batter or dough, similar to when water comes into contact with flour. The proteins found in flour form gluten strains when it comes into contact with water. When used in the bakeshop, the added fat and sugar from milk are perfect for preparing doughs for preparing a crisp crust.
Milk is a liquefier that can be used as a substitute for water. The combination of proteins and lactose, along with fat, delays baked products' staling, such as the preparation of lean doughs. If milk is used instead of water, the crust is softer in products, such as preparing pate a choux. Milk will also increase water absorption, creating a more delicate, airier texture when baked. Baked goods will also show a more significant volume because of the gas being released from the dough, caused by milk's added components.
