WHAT IS THE EFFECTS OF MILK IN PASTRIES
Milk when used in pastries has the following effects;
- gives color to the finished product because it contains fat, sugar, and protein. All three contribute to the browning effect.
- promotes sogginess, due to the fact that milk is hygroscopic; it absorbs moisture over time.
- gives a denser product.
- gives a harder end-product.
- makes product richer tasting.
- gives slightly longer shelf life.
- milk affects the gluten structure.