The Fresh Loaf

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using milk vs milk powder

whoops's picture
whoops

using milk vs milk powder

I am trying to avoid using milk powder (or powdered milk, whichever you choose to call it). If I recall correctly, adding milk powder to whole wheat sandwich bread is supposed to improve the texture. Would one receive the same benefit from substituting milk for a portion of the water in the recipe? What would be a good proportion?

This recipe would be for my bread maker. I have a stand by , go to recipe for my whole wheat sandwich bread, but I happened to spy my old bag of milk powder and that got me wondering about using milk.

Thank in advance for any input!

 

 

PetraR's picture
PetraR

I am using milk powder which I desolve in the Warm water before I add it to my flour * I am not using a bread maschine anymore but used to have one*

I am interested about the replies you get to your question.

 

mini_maggie's picture
mini_maggie

For a recipe calling for milk powder, you can just use milk in place of the water (equal volume) and omit the milk powder.  Milk in either form definitely helps with softness of the loaf.

Curious why you would avoid milk powder if milk is okay?  Is there something else in your milk powder you're concerned about?  

whoops's picture
whoops

Hi Mini Maggie,

I am not using milk powder because of some personal choices regarding milk and milk products I give to my family. I generally use raw or vat pasteurized whole milk that is non homogenized. Most milk powders are made from conventional skim milk.  There are organic options out there, but there is also some concern that the drying process itself might affect the cholesterol which is found in the milk fat. I am not a scientist, and so I will not state it as fact, but the concern is enough for me to try to avoid the product as often as possible. It is simply a personal preference. It goes along with why I make all the bread my family eats, and rarely purchase prepared and packaged foods. 

 

 

josordoni's picture
josordoni

If you decide to use fresh milk, make sure you scald it first, then allow to cool to blood temperature before using. There are enzymes in fresh milk that really interfere with gluten development, and scalding the milk denatures the proteins that carry these enzymes. Milk powder already has these proteins denatured so needs nothing other than adding to the flour.

 

 

Mini Oven's picture
Mini Oven

the recipe may need more milk than water as milk contains about 10% milk solids (and up to 3.5% fat depending on the milk.)  Fresh milk may contain more and a little bit of standing will separate the cream as it floats to the top.  Scald before using.

So multiply the water amount by 1.1 to convert to milk.