autolyze

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au·to·lyze

(aw'tō-līz),
To undergo autolysis.
Synonym(s): autolyse

autolyze

(ô′tl-īz′)
v. auto·lyzed, auto·lyzing, auto·lyzes
v.tr.
To cause to undergo autolysis.
v.intr.
To undergo autolysis.
References in periodicals archive ?
In some recipes, the salt is added with the other ingredients before the autolyse.
A short rest or autolyse allows the gluten fibers to line up and develop properly, producing better gluten.
Autolyse can last up to 1 hour for the bulk of the dough.
Yeast, salt, and stiff preferments are added to the dough after an autolyse because both ingredients work to counter its effects.
When making dough using autolyse, the preferment should be added to the final dough, along with yeast and salt, only after the autolyse resting period.
Cold doughs with salt do not generate the same level of enzyme activity, it is more useful to apply an autolyse process when using prefermented dough than when using a poolish or levain.
Autolyse, working with liquid preferment (favoring protease activity), or the addition of deactivated yeast would be some ways to decrease dough elasticity and get better working characteristics.
For example, a lack of extensibility can be fixed with the use of an autolyse, while a lack of crust color can be adjusted by adding malt to the formula.
Just as in lean dough mixing, the baker can choose to use an autolyse for laminated dough.
The basic processes described for laminated dough and nonlaminated sweet, yeasted dough can be altered to include variations in the mixing process, including the addition of preferments, autolyse, and various retarding techniques.
Also known as the developer of the autolyse process.
The distinguishing feature of the new method resides in the physico-chemical and biochemical processes occuring during bottle champagnization, which includes secondary fermentation, autolyses, biogeneration and wine maturation.