Dry Milk Powder in Bread?
Im new here just by the way.
I was wondering if anyone could enlighten me to what the purpose of Dry Milk Powder is in baked goods. I see it added as a dry ingredient. Is it there to maintain and or add moisture to the products or simply to add some protein to the final product. Thank you for any information.
I know that milk makes for a softer, more tender crumb and crust than water alone, but I'm not sure how using dry milk powder plus water is different from using liquid milk.
I think babette is on the right path, but you might want to post this in Home Cooking. Lots of baking experts over there who can probably give you the exact answer you are looking for.
Oh okay, thanks I'll try to see if I can figure out how to do that. Thanks for the info so far