What happens if milk powder is used in a croissant dough?

Adding milk solids will alter characteristics as moisture content and elasticity. Adding milk powder to a croissant dough would slightly improve the flavour of the cooked croissant, but could also lead to a denser, stiffer dough, and the croissants may not rise fully. Milk powder absorbs moisture. Because milk powder is composed of almost dry milk, it soaks up liquids very quickly. This could create a tough dough that won’t rise properly or bake correctly into the flaky, light croissant you’re looking for.