Functions of milk in baking and pastry

[FUNCTIONS OF MILK AND DAIRY PRODUCTS IN BAKERY AND CONFECTIONERY PRODUCTS.]

FUNCTIONS OF MILK AND DAIRY PRODUCTS IN BAKERY AND CONFECTIONERY PRODUCTS.

Since dairy products are complex mixtures, they serve many functions in baking. However, their influence is not always noticeable. Unlike eggs, fat, or flour, dairy-free baked goods are relatively easy to make. Milk is often simply replaced with water. In other cases, you can use multiple foods instead of milk or cheese. This can be rice milk, almond milk, soy milk, or bean curd (tofu). These natural dairy substitutes are good for people who are allergic to milk proteins or lactose intolerances, and vegetarians who do not want to consume dairy products.
The following functions apply primarily to liquid and milk powder. Also indicated are the specific functions performed by only one dairy product.

MAIN FUNCTIONS

Enhancing the crust color

The combination of proteins and lactose in dairy products provides the right blend for Maylard's browning. Remember that Maylard browning is the breakdown of sugars and proteins that affects the color and taste of baked goods. When the food is cooked with milk instead of water, the baking time and temperature may need to be lowered to reduce the browning reaction.

Slowing down hardening

Several components of dairy products (proteins, lactose, milk fat) prevent starch from retrograding in the crumb of baked goods. This is partially noticeable in yeast bread, which usually has fewer anti-hardening ingredients (sugar or fat). By preventing hardening, dairy products increase the shelf life of baked products.

Increasing crust softness

Foods such as breads and cream puff pastries are cooked with milk for a softer crust. For example, a crispy French baguette contains water. Pullman with a soft crust or bread pan contains milk. Softening occurs because milk proteins and sugars absorb water and slow down its evaporation from the crust.

Mixing and enriching flavors

Milk changes the taste of baked goods. For example, in cakes and breads, milk mixes flavors and reduces saltiness. In baked sauces, vanilla sauces, and custards, dairy products provide a rich, full flavor, especially when they are high in milk fat.

Providing a thin, uniform crumb

Some baked products (in particular yeast bread) produce a thinner and more uniform crumb when they are cooked in milk or milk powder. The combination of milk proteins, emulsifiers and calcium salts helps to stabilize small air bubbles. The smaller the bubbles, the thinner the crumb.

Stable foam formation

The cream will foam if the minimum fat content is around 28 percent. Therefore heavy cream produces the most stable foam.
When using cream with a high fat content, you can stabilize the whipped cream by cooling it first so that the milk fat hardens and then whipping it slowly adding sugar. After that, gelatin or another stabilizer is added. Many types of heavy cream contain added emulsifiers (such as mono- and diglycerides) that aid in whipping.
Milk proteins also form stable foam. For example, the froth in a cappuccino is formed by milk proteins that have trapped air. The evaporated milk has a high protein content. They can be chilled and whipped into a stable foam.This foam can be used as a substitute for whipped cream.

OTHER FUNCTIONS OF MILK

Promotes whipping of shortening

The addition of milk powder to the shortening promotes air entrapment and stabilization. Emulsifiers and proteins in milk powder perform the same function.

Absorbs moisture

Milk proteins act as adsorbents. They absorb moisture and increase the water content of the yeast dough. The amount of water in the yeast dough increases depending on how much milk powder is added to the dough (gram to gram). This means that yeast dough cooked in milk requires more liquid than dough cooked in water. This property affects the ability of milk proteins to slow down the hardening of bread.

Promotes coagulation of egg whites

Sauces cooked with water instead of milk are not firm enough because milk tends to coagulate the eggs. Milk also makes cake crumb firmer and firmer. This is because the calcium salts in milk strengthen the egg structure in the same way that the calcium salts in hard water strengthen the gluten structure.

Provides hydration

Liquid milk contains about 89 percent water. It provides moisture to dissolve sugars and salts and helps to strengthen gluten. Even heavy cream contains over 50 percent water.

Increases nutritional value

Milk contains high quality proteins, vitamins (riboflavin, A and D) and minerals. Not surprisingly, milk is the only source of nutrition for newborns. Milk is an important source of calcium. Calcium is essential for bone growth, and vitamin D in milk enhances the absorption of calcium in the body. A deficiency in this element causes osteoporosis (destruction of bone structure), and it is almost impossible to restore calcium balance without regular consumption of dairy products. At the same time, dairy products like heavy cream are high in saturated fat. It increases blood cholesterol levels and contributes to the development of cardiovascular disease.