Garlic in Bread....tipgreenspun.com : LUSENET : Cooking & Crafts : One Thread
Info by professional baker:
"If the garlic amount stays the same adding gluten would help to add strength to the dough, but it will also be effected the same way as the flour protein, and will not add the same amount of strength to the dough as if the garlic were not there. Garlic just makes a weaker dough."
-- Marie (email@example.com), February 14, 2002