Q » How is milk used in baking science?
30 Oct, 2025
A » Milk plays a crucial role in baking science by contributing moisture, enhancing flavor, and improving texture. It acts as a binding agent, providing structure to baked goods through protein coagulation and aiding in Maillard browning for a golden crust. Milk's lactose content adds sweetness, while its fats contribute to tenderness and richness, ensuring a balanced and harmonious end product.
30 Oct, 2025
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