autolyze

简明释义

英[ˈɔːtɒlaɪz]美[ˈɔːtəˌlaɪz]

vi. 自溶

vt. 使发生自溶

第 三 人 称 单 数 a u t o l y z e s

现 在 分 词 a u t o l y z i n g

过 去 式 a u t o l y z e d

过 去 分 词 a u t o l y z e d

英英释义

单词用法

同义词

反义词

例句

1.During the fermentation process, yeast will begin to autolyze 自溶, breaking down its own cells and releasing flavors.

在发酵过程中，酵母会开始自溶，分解自身细胞并释放风味。

2.In winemaking, allowing the lees to autolyze 自溶 can enhance the complexity of the wine.

在酿酒过程中，允许酒泥自溶可以增强葡萄酒的复杂性。

3.The dough was left to rest so that the gluten could autolyze 自溶 and develop better structure.

面团被放置休息，以便面筋能够自溶并形成更好的结构。

4.Some chefs prefer to let their sourdough starter autolyze 自溶 overnight for improved flavor.

一些厨师喜欢让他们的酸面团发酵剂过夜自溶以改善风味。

5.The process of proteins starting to autolyze 自溶 is crucial in developing umami flavors in broths.

蛋白质开始自溶的过程对于开发高汤中的鲜味至关重要。

作文

The process of fermentation is a fascinating subject that has intrigued scientists and food enthusiasts alike for centuries. One of the key biochemical reactions that occurs during fermentation is the phenomenon known as autolyze. This term refers to the self-digestion process where an organism breaks down its own cells and tissues, often in the context of yeast or dough preparation. Understanding autolyze can greatly enhance our appreciation for the art of bread-making and the science behind it. When making bread, particularly sourdough, bakers often incorporate an autolyze step into their method. This involves mixing flour and water together and allowing the mixture to rest for a period before adding salt and any other ingredients. During this resting phase, the flour begins to absorb water, and enzymes present in the flour start to break down the starches into sugars. This enzymatic activity is crucial because it sets the stage for fermentation, allowing yeast to thrive and produce carbon dioxide, which ultimately causes the dough to rise. The significance of autolyze lies not only in the biochemical changes that occur but also in the texture and flavor development of the final product. By allowing the dough to rest, the gluten structure begins to form naturally, leading to a more extensible and elastic dough. This results in a bread with a better crumb structure and improved chewiness. Furthermore, the sugars released during autolyze provide a food source for the yeast, enhancing fermentation and contributing to the overall flavor profile of the bread. In addition to its role in bread-making, autolyze can also be observed in various other culinary applications. For example, when preparing certain types of pasta, allowing the dough to rest can lead to a more pliable and easier-to-work-with product. Similarly, in the world of brewing, autolyze can describe the breakdown of yeast cells after fermentation, which can influence the flavor and clarity of the beer. The concept of autolyze extends beyond the kitchen; it serves as a metaphor for growth and transformation in our lives. Just as dough benefits from the autolyze process, we too can find value in moments of rest and introspection. In our fast-paced world, taking time to pause and reflect can lead to personal growth and a deeper understanding of ourselves. The self-digestion that occurs during autolyze can symbolize the shedding of old habits and the emergence of new perspectives. In conclusion, the term autolyze encapsulates a vital process in both cooking and life. Whether we are crafting a loaf of bread or navigating the complexities of our existence, the principles of self-reflection and transformation are universal. Embracing the autolyze process can lead to more meaningful experiences, whether in the kitchen or in our personal journeys. As we continue to explore the depths of baking and the science behind it, let us remember the importance of autolyze and its profound implications for both our culinary creations and our lives.

发酵过程是一个迷人的主题，几个世纪以来一直吸引着科学家和美食爱好者。发酵过程中发生的关键生化反应之一是被称为自溶的现象。这个术语指的是一种自我消化过程，其中一个生物体分解自身的细胞和组织，通常在酵母或面团准备的背景下进行。理解自溶可以极大地增强我们对面包制作艺术和其背后科学的欣赏。 在制作面包时，特别是酸面包，面包师通常会将自溶步骤纳入他们的方法中。这涉及将面粉和水混合在一起，并在添加盐和其他成分之前让混合物静置一段时间。在这个静置阶段，面粉开始吸收水分，面粉中存在的酶开始将淀粉分解为糖。这种酶促活动至关重要，因为它为发酵奠定了基础，使酵母能够繁殖并产生二氧化碳，最终导致面团膨胀。 自溶的重要性不仅在于发生的生化变化，还在于最终产品的质地和风味发展。通过让面团静置，面筋结构开始自然形成，从而导致更具延展性和弹性的面团。这导致面包具有更好的内部结构和改善的咀嚼感。此外，在自溶过程中释放的糖为酵母提供了食物来源，增强了发酵并有助于面包的整体风味特征。 除了在面包制作中的作用外，自溶还可以在各种其他烹饪应用中观察到。例如，在准备某些类型的意大利面时，让面团静置可以导致更柔韧、更易操作的产品。同样，在酿造的世界中，自溶可以描述发酵后酵母细胞的分解，这可能影响啤酒的风味和清澈度。 自溶的概念超越了厨房；它作为我们生活中成长和转变的隐喻。正如面团从自溶过程中受益一样，我们也能在休息和反思的时刻中找到价值。在我们快节奏的世界中，花时间暂停和反思可以导致个人成长和对自我的更深理解。在自溶过程中发生的自我消化可以象征旧习惯的脱落和新视角的出现。 总之，术语自溶概括了烹饪和生活中的一个重要过程。无论我们是在制作一条面包还是在驾驭生活的复杂性，自我反思和转变的原则都是普遍的。拥抱自溶过程可以带来更有意义的体验，无论是在厨房还是在我们的个人旅程中。随着我们继续探索烘焙的深度及其背后的科学，让我们记住自溶的重要性及其对我们烹饪创作和生活的深远影响。