The effects of UHT-treated liquid milk on the physical quality of milk-supplemented bread doughs were evaluated by farinography, extensigraphy, maturography and test baking. In comparison with pasteurized milk and scalded milk, the UHT-treated milk tended to give doughs with farinograph absorptions lower than those recorded with the other tested milk doughs, but the doughs appeared stronger and gave better baking results. In addition to lower loaf volume depression, the UHT-treated milk seemed to exhibit a more favourable effect on the crumb firming during storage than the other two heat-treated milks.