November 15, 2018 - 8:22am
Autolyse
I am looking for technical papers that quantify, rationalize, and explain what is going on during autolyse. So far I have found only the observations/claims of Calvel about improving over-oxidized and over-mixed bakery products, and no writings that would pass any threshold of scientific (or even engineering) rigor.
Pointers would be greatly appreciated.
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