For bread making, I substitute 1-2 teaspoons of wheat gluten for the
powdered milk that the recipe calls for. It adds enough protein to keep the
bread from getting tough and dry.
Mark
Mark Feblowitz [log in to unmask]
Senior Principal MTS (781) 466-2947
GTE Laboratories Incorporated (fax) (781) 466-2618
Waltham, MA 02451 http://TEC.gte.com/MarkFeblowitz