Milk powder is added to dry ingredients and water or fruit juice is used for liquid in muffins formulas.
Nonfat milk has had most or all the fat removed. On the other hand, the milk provides protein, carbohydrates, minerals and some B-complex vitamins.
Milk powder binds flour protein to provide strength, body and resilience – qualities helpful in reducing damage during packing and shipping.
In addition, milk powder enhancing flavor and retains moisture.
Upon heating, the aldehydes group from lactose in milk combines with the amino group protein contributing to Maillard browning.
Nonfat Dry Milk Powder in muffin
