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"Protein Enrichment. The addition, principally to bread (q.v.) products, of such protein-rich ingredients as nonfat dry milk (q.v.), soybean flour (q.v.), and soybean protein isolates (q.v.) at high enough levels to significantly improve the products' nutritional value. One proposed method of soybean flour supplementation of bread is the ""K-State Process"" (q.v.)."