Autolysis

Autolysis is a natural process in which cells break down their own components after death or injury. This occurs through the action of enzymes that the cells produce, leading to the digestion of cellular structures. In contexts like baking, autolysis refers to the resting time of dough after mixing flour and water, allowing enzymes to break down proteins and improve gluten development, resulting in better texture and flavor of the bread. Overall, autolysis plays a crucial role in both biological and culinary processes by facilitating self-digestion and enhancing qualities.