autolyse , także: autolyze

Gluten development improves if the dough is allowed to autolyse.

Particular rest periods include, but are not limited to, autolyse, bulk fermentation and proofing.

While he explained them, tossing off terms like gliadin and autolyse, he prepared the topping.

Autolyse is an essential dough process.

"Autolyse minimizes the stress of kneading," James says.

Matzah dough is quickly mixed and rolled out without an autolyse step as used for leavened breads.

This is known as an autolyse and is done with both refined and whole-grain flours.

Pray and James, like many of the new bakers, advocate "autolyse" (pronounced aw-toe-leez), a technique that entails a rest during kneading.

But, reassuringly, Beranbaum starts off with sections on quick breads and muffins, and soon enough you'll find yourself looking forward to the next insider term, like "autolyse," "keyholing" or "shelling."

Under extreme disruption of pancreatic function, such as pancreatitis or pancreatic adenocarcinoma, the pancreas may begin to autolyse and release pancreatic enzymes including pancreatic lipase into serum.

Like the books I was using, Mr. Van Over also uses the sophisticated professional trick called autolyse, allowing the dough to rest partway through the kneading, which improves texture and flavor.

And resting just-mixed dough for 20 minutes before you knead it - a technique called autolyse - shortens the kneading time by allowing the gluten (the protein that gives dough its elasticity) to relax.

In bread baking, the term (or, more commonly, its French cognate autolyse) is best described as the hydration rest following initial mixing of only flour and water that occurs before kneading has fully developed the gluten; this simplifies the shaping process of the finished dough.

Ms. Glezer's first book, "Artisan Baking in America" (Artisan), brought a regimen of small-scale professional recipes and techniques - the magic of cool fermentation, low doses of yeast and the principle of autolyse (a brief early rest to make yeasted doughs compliant) - into home kitchens.