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Reduction. (a) In dough, a chemical reaction that occurs under suitable conditions among certain wheat flour proteins (q.v.) and is brought on by a reducing agent (q.v.) that splits the disulfide bond (q.v.) found in the amino acid cystine (q.v.) into two free sulfhydryl groups (q.v.), thereby transforming the original amino acid into cysteine (q.v.). As a general result, the rheological properties (q.v.) of the dough (q.v.) undergo a perceptible change that may be either desirable or undesirable, depending on circumstances. (b) In flour milling, that stage in the grinding process at which the flour particles are reduced to their final degree of fineness.