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.

 

 

 

 

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