Functions of Sugar, Egg, and Milk Powder in Bread Making

Functions of Sugar, Egg, and Milk Powder in Bread Making

AJAR Hospitality

Functions of Sugar, Egg, and Milk Powder in Bread Making – Hello Ajarian! When making bread, some ingredients may be added to the formula to improve product qualities including nutritional value, visual appeal, flavor, eating qualities and keeping qualities.

The ingredients that are usually added are sugar, egg, and milk powder.


Sugar level up to 5% increases fermentation but over 5% retards fermentation.

Not only as a sweetener, but sugar can also soften crumb. Sugar also increases crust and whiter crumb color. Using sugar in bread making will create increased levels slacken or weaken the dough

Other functions of sugar include greater water retention, it makes bread stays moist, therefore better shelf-life). Sugar provides better eating qualities, but high quantities result in bread flavor loss.


Eggs can be purchased as follows:

  • Shell Egg
  • Liquid Egg or Egg Pulp
  • Frozen Egg.

Effects of eggs in the bread making are plenty! Eggs are moistening and enriching due to fat in the yolk. The nutritional value of bread will be increased if you use egg for baking.

Eggs can emulsify the dough, due to lecithin in the yolk, therefore better keeping qualities. Eggs also aid structure, due to the proteins, which coagulate at 65ºC to 70ºC.

By using eggs when making breads, you can make better color and appearance to baked product and better eating qualities. As egg is added to a formula, water has to decrease (in re-formulations).

Milk powder

“Food Standards” stipulate that milk bread must contain 4% non-fat milk solids on the dry crumb, the purpose of this regulation is to increase the food value in protein and mineral content, therefore Skim Milk Powder (reduced fat) is mostly used.

Effects of milk powder in the baked products are to give brighter and softer crumb, greater volume (due strengthening of gluten strands by the casein protein) and give slight sweetness (due to lactose).

Milk powder creates reddish brown (foxy) crust color, due to lactose (milk sugar), which cannot be used by yeast as food. Also, using milk powder will increase nutritional value and flavor.

Aside from sugar, egg, and milk powder, there are plenty of other ingredients you may add in the process of bread making. It may be honey, cheese, malt products, gluten, seed, bran, or dried fruits.

Read also: How to Check Guest’s Beverage Brand Preferences in a Polite Way

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn

Subject Matter: Prepare bakery products for patisserie

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