The Maillard reaction can be produced from the combination of proteins and lactose (fast-browning milk sugar) in milk at high temperature. The combination of proteins and lactose, along with fat, delays the staling of baked products. Especially, for lean bread doughs. If milk is used instead of water, the crust is softer in products like cream puffs and pan bread. Milk also reacts with flour in strengthening gluten formation. So, it is considered a dough strengthener.