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No-Time Dough. A straight dough (q.v.) which does not require bulk fermentation (q.v.) and is transferred directly from the mixer to the divider (q.v.). Dough development (q.v.) may be achieved by either intensive mixing (q.v.), the use of reducing and oxidizing agents (q.v.), or greater yeast (q.v.) additions and higher dough temperatures. In the last instance, it is the equivalent of an emergency dough (q.v.).