How does milk affect flavour, texture, and crust colour in baked goods?

In the context of baking, milk serves as a functional ingredient that modifies the fundamental qualities of baked goods, including their flavour, texture, and appearance.1

• Flavour: Milk contributes to the overall flavour profile of baked items. While it can enhance richness, it is also susceptible to developing off-flavours through microbial action, enzyme activity, or exposure to light and metals.2
• Texture: As a modifying ingredient, milk influences the body and physical structure of bakery products. Its components, such as proteins and fats, interact with other ingredients to alter the final crumb and mouthfeel.12
• Crust Colour: Milk contains proteins and sugars that participate in the Maillard reaction, a chemical process between reducing sugars and amino acids. This reaction is responsible for the browning of the crust during baking.3

While these reactions are essential for achieving the desired golden-brown colour and complex flavours in many baked goods, excessive browning or chemical deterioration can occur if the reaction is not controlled, potentially leading to bitter flavours or reduced nutritional quality.3