Milk is the most important liquid in baking, next to water. Water is essential for the development of gluten. Milk, which consists of 88-91% water, serves this function. On top of that, milk contributes significantly to the flavor, texture, color, quality, and nutrients of baked products.
Most of the time, the milk mentioned in baking refers to cow milk. It is almost always pasteurized to get rid of any disease-causing bacteria or other organisms before being sold or processed into other products.
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