Meanwhile, the remote Lactobacillus would
autolyse due to nutritional deficiencies and aging.
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.
Some recipes employ the "
autolyse" (pronounced AUT'-o-leez) method, in which you mix up all of the ingredients except salt and let them rest for about a half-hour (or a little longer for whole-grain doughs).
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.sub.2]) (WHIPPS, 1990).
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.
autolyse A short rest given to a yeast dough before kneading has begun.
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 at 5[degrees]C.
The
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.
This rest is called the
autolyse. As the flour takes time to thoroughly absorb the water that has been added, the gluten that is beginning to form is disorganized (the network of fibers are randomly arranged).
Barton explains that the yeast needs time to fully
autolyse. As it ages, the acid softens and the wine takes on a sweeter, more balanced palate.
