Red Seal Baker Practice Exam 2025 - Free Baker Certification Practice Questions and Study Guide

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What is the primary difference between adding milk and water to dough?

Milk adds sweetness, while water does not

Milk enhances richness and browning, and may affect texture

Adding milk to dough primarily enhances richness and promotes browning, which can significantly improve the flavor and appearance of baked products. The proteins and fats present in milk contribute to a softer texture and can create a tender crumb in the final product. The lactose in milk caramelizes during baking, leading to a golden crust, which is less pronounced when using water.

In contrast, while some aspects of texture and handling may be affected by the presence of milk, these are secondary to the main effects of richness and browning. Water, being a neutral ingredient, does not add these flavorful components. Thus, the inclusion of milk serves to elevate both the sensory qualities and the structural characteristics of baked goods in a way that water does not.

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Water produces a higher rise in dough

Milk makes dough easier to handle

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