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Fresh liquid milk —
Whole milk................ about 88% water,
4% fat,
8% nonfat solids.
Skim or nonfat milk...has had most or all of its fat removed.
Dried milk
5. Salt: Salt has the following functions in bread baking.
* It strengthens gluten structure and makes the dough more elastic.
* It inhibits yeast growth.
Therefore, too much salt will inhibit fermentation whereas too little will result in a weak gluten structure.
Both will result in a bread with low volume and poor texture. In any case, use ordinary table salt.
6. Liquids:
Liquid is an important element in bread baking.
A small difference in the quantity may affect the height and the texture of bread.
In the included recipes, 62—74% of the flour weight equals the weight of liquids. The liquid content in
other ingredients, such as molasses, eggs, fruits and vegetables must be accounted for when these are
used as ingredients.
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