Bread-Bakers v105.n037.13

I believe there are enzymes in fresh milk that inhibit gluten 
formation, and this is why fresh milk must be scalded before use in bread.

Just checking Rose's Bread Bible and she confirms it:  protease 
enzymes in the milk will break down the proteins in the dough unless 
they are heat-inactivated by scalding.

Diane Brown in St. Louis	

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