No, not if the malt is sufficiently modified to already have enough FAN.
There's no reason to dough in any lower than 62c if your Kolbach index is above 38 or so.
Doing so is more likely to decrease wort quality than increase it for the following reasons:
1. Excess FAN is actually going to increase wort darkening during the boil and contribute to reduced flavor stability
2. Well-modified malt already has enough FAN for the yeast, and providing them with more than they need will increase fusel alcohol production
3. The additional FAN produced from a low dough in has to come from somewhere, namely from breaking down medium chain, foam positive proteins.
4. Pretty much all oxidative enzymes in the mash (LOX, PPO, peroxidase) are much more active at protein rest temperatures than saccharification temperatures. Actually they're also far more active at beta rest temperatures than alpha, but doughing in high enough to denature them would also denature beta amylase so in a sense a Hochkurz mash is a compromise between fermentabilty and flavor stability
I rarely deviate from this mash:
30 min 64c
30 min 72c
5 min 76c
With this past year's barley crop I get a consistent 37-38 PPG extraction rate, and a 1.048 OG wort will have an attenuation limit of 1.008
If I had some malt and the above mash didn't work well with it, then I would get some better malt