6.7: Key Takeaways
- Page ID
- 22388
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Key Takeaways
Key Takeaways
- Milk and other dairy products are widely used in baking and desserts.
- Milk and milk products have an effect on bread doughs, by increasing water absorption and slowing fermentation time. The resulting doughs are also softer and richer than doughs made only with water.
- The most common types of cheese used by bakers and pastry chefs are soft and unripened cheeses.