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.