09
Sep
Why you should use it. Older recipes said to scald milk to kill bacteria and an enzyme that prevented thickening in recipes.
It helps improve the texture of baked goods infuse flavors melt butter and sugar and reduce the cooking time of sauces.
Why do you scald milk. In bread making scalding the milk serves a more scientific purpose. The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn t happen.
Are there any other reasons you know of to scald milk. Make sure you pin how to scald milk. The primary reason being that the whey protein in milk weakens gluten and prevents dough from rising properly.
Scalding milk kills the protein allowing the gluten to stay intact. In addition scalding milk improves the rise due to inhibition of bread rise by certain undenatured milk proteins. Scalded milk is used in yogurt to make the proteins unfold and to make sure that all organisms that could outcompete the yogurt culture s bacteria are killed.
Scalding implies that something is ruined or burned but with milk that s just not the case. Heating milk up can kill off enzymes that keep bread dough and batters from fully rising but there are some other good reasons to scald milk too. What is scalded milk.
Scalded milk is when milk is brought close to a boil reaching 180 f before removing it to cool. It helps improve the texture of baked goods infuse flavors melt butter and sugar and reduce the cooking time of sauces. Why you should use it.
With a white sauce like béchamel using scalded milk drastically reduces cooking time. When you bring cold milk to a simmer you have to stir frequently to prevent scorching. Older recipes said to scald milk to kill bacteria and an enzyme that prevented thickening in recipes.
Today most milk is pasteurized so the bacteria and enzyme are already gone. Whey proteins are sensitive to heart. Upon heating the whey proteins will denature and lose some of their efficacy.
This is why some bread recipes will call for scalding the milk before adding it to the dough. This quick heat scalding milk will never ask you to boil the milk for a long amount of time will break down the whey. The pasteurization process pretty much takes care of the three big reasons why they used to scald milk in the old days to stop enzymatic activity to kill any bacteria to denature the proteins that inhibit gluten formation.
On scalding milk for still custards. I have never really understood the whole scald the milk for a still custard thing. I understand the neccessity for creme anglaise and pastry cream but i don t get the importance for baked custards.
I scanned previous posts and didn t see an answer to this.