The eminent food scientist Harold McGee said tangzhong is different from other starters (like autolyse
, levain, biga and the unappetizingly named poolish) because it hydrates and gels the starches in the flour, giving the bread its characteristic fluff and spring.
After the dough's autolyse
period (about 20 minutes for white flour, and as much as 40 for whole-grain flour), sprinkle the salt over the dough and mix it in using your hands.
The exudates released by roots have almost all of the chemical components of the plant and can be classified into four different groups: water-soluble exudates (sugar, amino acids, organic acids, hormones and vitamins), secretions (polymeric carbohydrates and enzymes), lysates (cell autolyse
, cell walls) and gases (ethylene and C[O.
But such data on the beta cells are difficult to generate, pancreas being the first organ to autolyse
immediately after death.
Most notably, Calvel introduced the world to the autolyse
, a technique that can have many positive results on the bread.
After the autolyse
and once kneading has begun, the gluten sheets are able to line up and face the same direction (Figure 8-4).
Aged muscle was chosen because calpastatin will autolyse
with prolonged storage, allowing the homogenate to be "spiked" with known quantities of calpastatin.
Ice worms freeze at -6[degrees]C and begin to autolyse
Barton explains that the yeast needs time to fully autolyse
is a process developed by Professor Raymond Calvel, a French Master Baker known for his in-depth studies of the dough system wherein the flour and water are mixed and rest for a minimum of 15 to 20 minutes.
A short rest given to a yeast dough before kneading has begun.
If extensibility is compromised, higher hydration or autolyse
will help regain a better balance.