Why milk powder in milk bread, and not just milk?

May 17 2009 - 8:33amNo Reason
you can't use fluid milk in place of the dry milk and some (or all) of the water.
You may wish to do a little math and see how much fluid milk would be made based on the amount of dry milk called for in the recipe. for the dried milk I use 23 gms (about 1/3 cup) of milk powder is combined with approximately 204 gms of water to make a cup of milk (this is not accurate down to the nth degree, but really, it is close enough...) So, if the recipe called for 1/3 cup milk powder you could omit the milk powder and use about 1 cup of milk.  You would then reduce the water by somewhat less (about 204 gms less).

Related Keywords

Howard Hillman ,Zoe Ann Holmes ,Oregon State University ,Vann Holmes ,Emeritus Professor ,Food Management ,Extended Shelf Life ,Harold Mcgee ,Bread ,Baking ,Recipes ,Ourdough ,Cooking ,Eye ,Hole Wheat ,Luten Free ,ஹோவர்ட் ஹில்மேன் ,ஓரிகந் நிலை பல்கலைக்கழகம் ,ஆண்டு ஹோம்ஸ் ,எமரிட்டஸ் ப்ரொஃபெஸர் ,உணவு மேலாண்மை ,நீட்டிக்கப்பட்டது அலமாரி வாழ்க்கை ,ஹரோல்ட் மகீ ,ரொட்டி ,நீங்கள் ,