Autolyes 自我分解法
Autolyes：
This is the resting period after the first stage of mixing flour and water together at low speed. The dough is allowed to rest for a designated period of time,usually no more than 30mins. This allows the flour to hydrate to its maximum,the gluten to develop,and the enzymes to organize the gluten structure as the dough rest. No other ingredients are added during this preliminary stage；yeast would acidify the dough and salt would tighten it. Although it is an additional step in the process,it reduces mixing times,improves the handling ability of the dough,and boosts the quality of the finished product by reducing oxidation of the carotenoid pigments in the flour.
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自我分解法
這是指將麵粉和水混合後，進行低速攪拌後進行休息鬆弛的過程。一般不超過30分鐘。這個作用讓麵粉增加吸水性，同時發展麵筋，而麵筋結構也會在麵團休息的時候逐漸產生網狀組織。自我分解過程中不會額外添加任何其他成分的，因為酵母會酸化麵團而鹽則會強化結構。雖然自我分解是一個額外的步驟的過程中，但是卻減少了攪拌時間，提高的麵團的操作性，並通過減少在麵粉中的類胡蘿蔔素色素的氧化，提高成品的質量。
資料來源：The french culinary institute
翻譯：呂昇達 老師
culinary翻譯 在 【翻譯】Chef(老爹)的說唱性教育課~孩子們別再害他了好嗎XD 的八卦
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