For it's fat content and texture it lends to the final loaf. Lactose Free Whole Milk just has the enzyme lactase added to it. Those who are lactose intolerant lack the lactase enzyme to digest milk so it's added to the milk. Otherwise it is no different. You'll still get the added benefit that comes with regular milk.
Milk also helps the bread to brown better when baked. This comes from both the protein and sugar in milk. While your milk still has the protein i'm not sure what the sugars can bring to the loaf with the lactase enzyme. It certainly can't harm the process and will have a lot of the same benefits. It might come up a bit short when it comes to the crust colour in comparison to regular milk but it still has the protein so probably won't be too much of a difference.
I would actually expect the lactose-free milk to brown the same or more compared to regular whole milk, since the lactase splits the lactose into glucose and galactose, each of which has a reducing end that can react with protein in the Maillard reaction.
In other words, I agree that you shouldn't have any issue using it for baking, but keep an eye on the crust during the bake to make sure you get the amount of browning that you want.
But as far as I know bread browns better with milk because yeast can't eat the lactose because yeast are lactose intolerant. So there's sugar left for the browning to happen. If the lactase breaks the lactose down so yeasts can eat the sugar then there'll be less sugar left for caramelisation. But of course it would also depend on how far the ferment has gone.
But i'm sure there are other aspects to take into consideration as well.
For it's fat content and texture it lends to the final loaf. Lactose Free Whole Milk just has the enzyme lactase added to it. Those who are lactose intolerant lack the lactase enzyme to digest milk so it's added to the milk. Otherwise it is no different. You'll still get the added benefit that comes with regular milk.
Milk also helps the bread to brown better when baked. This comes from both the protein and sugar in milk. While your milk still has the protein i'm not sure what the sugars can bring to the loaf with the lactase enzyme. It certainly can't harm the process and will have a lot of the same benefits. It might come up a bit short when it comes to the crust colour in comparison to regular milk but it still has the protein so probably won't be too much of a difference.
Thank you Sir
I would actually expect the lactose-free milk to brown the same or more compared to regular whole milk, since the lactase splits the lactose into glucose and galactose, each of which has a reducing end that can react with protein in the Maillard reaction.
In other words, I agree that you shouldn't have any issue using it for baking, but keep an eye on the crust during the bake to make sure you get the amount of browning that you want.
But as far as I know bread browns better with milk because yeast can't eat the lactose because yeast are lactose intolerant. So there's sugar left for the browning to happen. If the lactase breaks the lactose down so yeasts can eat the sugar then there'll be less sugar left for caramelisation. But of course it would also depend on how far the ferment has gone.
But i'm sure there are other aspects to take into consideration as well.