Scalding milk - effect on texture
I was reading the latest issue of PMQ Pizza Magazine and their "dough doctor" Tom Lehmann was answering a question about using milk in pizza dough. He said that milk "should be scalded prior to using it in dough - this will prevent unwanted softening of the dough." He didn't elaborate.
Yet I've read statements that when using milk in bread dough, scalding is necessary to result in a softer loaf. I suppose I could conduct an experiment to find out, but short of that, anybody know what gives here?