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RE: Milk in bread

"Allen Cohn" <allen@cohnzone.com>
Sat, 26 Feb 2005 19:55:39 -0800
v105.n010.10
Concerning using milk in dough, I recall that Cook's Illustrated did a test 
of using scalded vs. unscalded milk. They found that scalded milk allowed 
the dough to rise much better. Apparently scalding deactivates an enzyme in 
milk which weakens gluten.

Unfortunately I can't find the reference. And I don't know if this 
conclusion applies to using instant non-fat dry milk.

Allen