Republic of the Philippines

Iloilo Science and Technology University

Miagao Campus
Miagao, Iloilo

Liquids in Baking
Water, milk, or fruit juices are the liquid used in baking. The functions of each
in baking are the following:
A. Water
1. Transforms the protein flour into gluten
2. Controls dough consistency
3. Dissolves salts and distributes non-flour ingredients
4. Moistens and dwells starch to render it digestible.
For plain ordinary bread, water is the only liquid used. Because of its
fat content, milk is sometimes used in addition to, or instead of,
water.
Regardless of its origin, water must be drinkable to be used in
baking. Most of the time, regular tap water can be used to elaborate
dough. However, technically speaking, the quality of the water
could have some effects on the dough characteristics, bread
characteristics, and on the proper function of certain pieces of
equipment
B. Milk. Milk is often the liquid used in cakes, cookies and sweet rolls.
Milk creates a richer-tasting loaf with a crust. For this reason, it is also
used in making muffins. It is never used for hard type breads.
Several kinds of milk may be used. Whole fresh cows milk,
evaporated milk, skim milk, cream milk or sour milk are suitable. When
using fresh cows milk, it is best to scald and cool the milk in order to
destroy the enzymes that interferes with yeast action or produce an
undesirable flavor. The use of evaporated milk, however, to eliminate
scalding in best preferred. It must be remembered, however, that since
about 40% to 60% of the water content of natural milk has been
removed in evaporated milk, this should be diluted when use in recipes
so that, when the recipe, for example, calls for one cup milk, only
cup of evaporated milk should be used and cup water to dilute it to
the consistency of natural cows milk.

The functions of milk in dough products include the following:

1. Milk acts as strengthening agent to flour proteins because of its
casein content.
2. Milk doughs are more tolerant to over mixing.
3. With milk as liquid used in dough, fermentation takes longer and
the dough acidity is reduced.
4. There is a better aroma because the sour smell is reduced.
5. The contents of milk contribute to the golden brown crust color
of baked products.
6. Milk improves the grain of bread and its texture.
7. Milk improves flavor and eating quality of bread.
Its greatest advantage is its contribution to improve nutrition.
C. Fruit Juices. Fruit juices of pineapple, mango, guayabano, etc., are
also used as liquids in baked products. These juice must, however, be
diluted with water. Fruit juices not only improve the nutrient of the
baked product, but also give its characteristics flavor.

Reference:
Baking Basic & Some Baked Products, Haidee Baticados Laada (1996)
Dr. Jesse Dagoon, Coordinator

Prepared by:
Renzie Carmel Oscares
Eve Veronika Rose Elio
BTTE (FSM) IV A