Why is milk used in bread making?

Milk has a stabilizing effect on fermentation, preventing wild fermentation. It improves crust color because of the lactose sugar it contains. It also improves texture, crumb color, flavor, taste, and keeping quality of the baked loaf. If non fat dry milk is used in bread it must be heated to a high enough temperature during the drying process to destroy an amino acid, glutathione, which weakens the gluten in the dough. When making yeast dough, the milk should be scalded to 170-190 DEG F, the film removed, and cooled before adding the other ingredients. Milk contains an amino acid that damages the gluten in bread. Milk contributes liquid to the mixture and additional nutrients to the baked goods. A good source for information on the purpose of each ingredient in bread is below under Related Links.