I'm working on a batch of Droidmans Goat milk he posted a couple weeks back. Does anyone know about the scalding process? I see the milk is pasteurized and am wondering if heating it is really necessary. How hot will it need to be anyway. This is a new product for me so I thought I'd give it a try.
Eric
All things being equal, and assuming the chemistry of goat milk is similar to cows milk in breadmaking, bread made with scalded milk will rise higher than milk that has not been scalded.
Please read the entire post and even the entire thread in the link below for a more complete understanding, and to read the complete statement from which I will post below some of the pertinent conclusions of member dghdctr. Also, if anything is improper about the way I am posting this, I apologize:
http://weightloss-slim.fit/node/12076/why-milk-powder-milk-bread-and-not-just-milk#comment-68568%3C/a%3E%3C/p%3E
"...Typical pasteurized milk is raised to 161 F, and it DOES NOT accomplish both goals. As I mentioned above, that temperature will not denature glutathione. It only kills microbes. You must either scald milk to denature the protein fragment (which is not alive), or you must use high-heat dried milk, which is held at 190 degrees F for 30 minutes before it is dried and powdered...
... Cook's Illustrated magazine also did their own test, as they were skeptical of scalding having any noticeable effects. Surprise! The loaves with scalded (and then cooled) milk rose significantly higher, every time.
That doesn't mean you absolutely must scald milk for yeast breads -- it just means there will be some difference. Whether or not that matters is up to the baker..."
Thanks for your reply. I decided to err on the side of heating the milk after all. This is the first time I have made this bread so I don't have anything to compare it with. I heated the goats milk to 185F in a microwave and let it cool slowly to room temp. The dough seemed to rise well and the taste is wonderful.
Thanks for the links.
Eric
Does soy milk need to be scalded or does it make a difference. I usually substitute soy for all milk because I can't keep regular milk in the fridge, it never gets used enough, even for a small bottle.
Do you think evaporated milk in a can should be scalded? I don't drink cow's milk, so it is more convenient for me to use this canned product, and I assumed that the canning process probably heated the contents to quite a high temperature.