Are You Wasting Your Time with Autolyse? | The Science of Autolyse скачать в хорошем качестве

Are You Wasting Your Time with Autolyse? | The Science of Autolyse

Everywhere you go, there seems to be numerous opinions on the autolyse method and how to use it. Some say the autolyse makes bread dough easier to stretch because of protease enzymes, while others say that it helps feed the yeast with simpler sugars, and then there are people who say the autolyse is useless. So, what's the real science behind this seemingly simple method? What benefits does it really bring to us as home bakers? And do we really need to use it? In this video, we dive into the science of autolyse and the practicality of using it. Watch the video for more! #science #autolyse #bread Chapters 0:00 Intro 0:41 Opening & Definition 1:26 History 9:05 Science References: 1* Calvel, Raymond, and Ronald Wirtz (trans.). The Taste of Bread. Springer, 2001, ISBN 0-8342-1646-9. 2* Liu, Shuyi, et al. "Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough." Lwt 141 (2021): 110920. 3* Feng, Yulin, et al. "Dynamic changes in glutenin macropolymer during different dough mixing and resting processes." Molecules 26.3 (2021): 541. 4* Lyu, Kai, Xiao-Na Guo, and Ke-Xue Zhu. "Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough." Journal of Cereal Science 114 (2023): 103804. 5* Liu, Qiannan, et al. "Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties." Food and Bioproducts Processing 144 (2024): 102-109. 6* https://en.wikipedia.org/wiki/Autolys...) 7* Cuq, Bernard, Joel Abecassis, and Stéphane Guilbert. "State diagrams to help describe wheat bread processing." International Journal of Food Science and Technology 38.7 (2003): 759-766. 8* Parenti, Ottavia, et al. "The determination of bread dough readiness during kneading of wheat flour: A review of the available methods." Journal of Food Engineering 309 (2021): 110692. 9* Hoseney RC, Zeleznak K, Lai CS. 1986. Wheat gluten: a glassy polymer. Cereal Chem. 63:285–86 10* Wieser, Herbert, Peter Koehler, and Katharina A. Scherf. "Chemistry of wheat gluten proteins: Qualitative composition." Cereal Liu 100.1 (2023): 23-35. 11* Don, C., et al. "Glutenin macropolymer: a gel formed by glutenin particles." Journal of Cereal Science 37.1 (2003): 1-7. 12* Iwaki, Sonoo, et al. "Changes in hydrophobic interactions among gluten proteins during dough formation." Processes 9.7 (2021): 1244. 13* Jødal, Anne-Sophie Schou, and Kim Lambertsen Larsen. "Investigation of the relationships between the alveograph parameters." Scientific reports 11.1 (2021): 5349.