What You Need to Know
During autolyse, water penetrates the flour matrix, swelling starch granules and promoting a more uniform gluten network. Endogenous flour proteases cleave long glutenin chains into smaller peptides, increasing dough extensibility and reducing the need for vigorous mixing. The alignment of gliadin and glutenin during this rest lowers shear‑induced gluten damage and improves loaf volume.
The Science
Primary Reaction
Endogenous protease cleavage of glutenin chains and hydration‑induced alignment of gliadin and glutenin