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2

The other answers here are great but to address your specific question in response to Athanasius' answer, you probably would not want to add either to that specific recipe unless you left out an ingredient and it was calling for one. I am, however, hard-pressed to think of any cake recipes that use water instead of fat for liquid and that is due to what ...


16

Some people say that it gives a lighter texture, while others say it gives a more rubbery/tougher texture (due to more gluten being developed). I would challenge the notion that these two aspects are necessarily opposed. Lighter doesn't necessarily mean "softer" or "more tender"; in cakes, it generally means "rising higher with more air." The way that ...


6

Gluten is formed when the glutenin and gliadin, proteins naturally found in wheat, are combined with water. Milk certainly contains a large proportion of water...85 - 95%, in fact. This paper suggests that milk contributes "water and nutrients...helps browning...and adds flavor." It does go on to state (about yeast doughs) that the "quality of the dough" ...


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