Bread-Bakers v105.n010.10

Concerning using milk in dough, I recall that Cook's Illustrated did a test 
of using scalded vs. unscalded milk. They found that scalded milk allowed 
the dough to rise much better. Apparently scalding deactivates an enzyme in 
milk which weakens gluten.

Unfortunately I can't find the reference. And I don't know if this 
conclusion applies to using instant non-fat dry milk.

Allen