BACK TO PREVIOUS PAGE
Accelerated Doughmaking. Any of several methods or processes of doughmaking that are designed to achieve full dough development (q.v.) within a shorter than conventional period by eliminating bulk fermentation (q.v.) entirely or by greatly reducing it. Full dough development is attained by either mechanical means, such as applying a highly intensive mixing action with a large energy input over a brief period of time, or by chemical means that make use of either reducing or oxidizing agents (q.v.), or of both. (See also Activated Dough Development, No-Time Dough, Chemical Dough Development, Short-Time Dough).