What is the difference between scalding and boiling

I am using King Edward whole wheat flour, in a crockery bowl. My kitchen is neither too warm, nor too cold.

I have no idea what I'm doing wrong. Any suggestions? I have to start by saying I am constantly inspired by these wonderful posts on the science of food! You are certainly correct that part of the reason we scald milk is a throwback to times when harmful pathogens in whole milk were destroyed by heating at high temperature. Of course, with industrial pasteurization we no longer need to worry about that so much.

So why do we still do it? The answer, though, does not involve yeast so much as it involves the protein structure of the dough, the gluten. Certain whey proteins break up the gluten structure, sabotaging the framework of the dough.

When this happens it can no longer trap the gases that give a nice loaf of bread its airy shape, and the dough becomes dense. Yeast cannot process proteins, they eat carbohydrates such as sucrose, glucose and fructose. Whey protein, which does not contain any carbohydrates, is therefore not a nutrient for them. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more.

Start your FREE trial. Fine Cooking. Sign Up Login. Save to Recipe Box. Add Private Note. You can probably keep on doing what you are doing, scalding or not scalding, until more science is found on this issue one way or another.

Scalded milk should be cooled to about to F 43 to 46 C before yeast is added; an instant read thermometer will remove doubt from your mind as to whether you are cooking your yeast beasties before their time.

Grandmothers, of course, just tested the temperature with a few drops of the milk on their wrist. The skin that forms on top of scaled milk is protein which has coagulated as moisture has left it.

Houghton Mifflin Company. Boston: Page Why does one scald milk for bread production? Philadelphia: Arnold And Company. Home » Cooking Techniques » Scald. Report copyright infringement. The owner of it will not be notified.

Only the user who asked this question will see who disagreed with this answer. Read more comments. English UK Urdu Punjabi. PauGlav scalding is more like burning something say a fishes skin to give it a nice burnt crispy bbq flavour. Boil is to turn liquid into gas through rapid vaporisation. So say water you boil it and when it reaches its boiling point it will start to vaporise and evaporate.