Label
All
0
Clear all filters

Dairy Products

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
In bread baking, milk and butter are the most frequently used dairy products. Among other roles, the fat in milk and cream offers richness, creaminess, and deep flavor, while acidic products such as buttermilk contribute depth of flavor as well as help activate the leavening in some breads. The sugars (lactose) in dairy products feed the yeast in doughs and assist in browning during baking as well. Depending on how they are used, butter and other shortenings, such as vegetable shortening or vegetable oils, act as lubricants for the cell expansion of the dough and contribute to a finer crumb structure, smoother texture, and greater volume in the baked product.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title