Enzymatic reactions, how does it work, what impact does it have on taste?
Hi,
The word enzymatic reactions has baffled me.
Autolyse:
For example when doing autolyse, the enzymatic reactions should break down gluten to make the bread more stretchable. But could I not just use a weaker flour for that. Why should I use bread flour and then break down the gluten to get less gluten? Why not just mix in some AP flour with the bread flour?
Long fermention time.
I have a sourdough starter that produces a nice taste but leavens the bread really slow.
Does not enzymes weaken the dough the longer the fermentation time, like with autolyse?
I have experienced a gigant bubble with CO2 just under the crust and the crumb elsewhere is not open. The crumb had collapsed from a long fermentation in semi cold environment (10C, ~50F).
Could it be enzymes or is it just over stretched gluten network?
Since you can not mix an over-fermented dough and get back the gluten network, is over-fermentation actually enzymatic degradation of the gluten. My reasoning is that if the gluten would be ok why would you not be able to create a new gluten network by mixing?
Using this starter:
Should I not expect the bread to double in size. I.e. bake it at 150-175% of size or should I mix in commercial yeast?
If commercial yeast should be mixed in and I have 30% ripe levain in the dough. What percentage yeast should I have?
If you know what enzymes affect dough?
What are the enzymes that degrade gluten and what should one think about?
What are the enzymes that degrade starch in a dough and what should one think about?
Not so important, but a little interesting:
Yudane, is it enzymes?
When I do yudane. I.e. hot water and flour mix at a ratio of 2 part water and 1 part flour by weight. If I let it sit cold for 24h I get a very sweet taste. Does anyone know why? I thought enzymes where basically proteins and proteins denature at higher temps like scalding. There is obvious some sort of breakdown of starch into sugar does anyone how it work?
Such a lot of questions! For starters, just think of enzymes as being chemicals that promote (speed up) certain kinds of chemical reactions between other compounds. They are usually very specific in their actions, and like most chemical reactions they can be very temperature-sensitive.
Think about what happens when you pour boiling water over flour and stir. Most of the flour does not get exposed to boiling temperatures. The hot water meets cooler dough and the cool bowl, and as you stir the water meets more cool flour. The result is that some enzymes in the flour will get cooked into inactivity but much will not.
Compared with the tangzhong method of gently cooking the flour at the right temperature (high enough to gel the flour, low enough to keep the mixture in the best range for promoting the enzyme action you are looking for - breaking down starches into sugars), the yudane approach is a less controlled way to get a similar result. But it's quicker and easier, and you don't have an extra pan to clean up afterwards.
For a basic primer on the science of bread making I suggest that you take a look at Emily Buehler's book "Bread Science." It will explain about enzymes, microbes, starches, proteins, etc. and their interrelationships with respect to making bread.
Techniques of baking are basically a balance between the breakdown of the components and the formation of the structure to contain the expanding gases when you bake. These are heavily related to the times and temperatures used and the particular ingredients. Too little protein or too much protease (which breaks down glutens): loss of structure. Too little sugar or amylase (which breaks down starch into sugar): the microbes don't have enough food and don't grow fast enough to outpace the protease, and the bread collapses while you wait.
It's complicated and there are many variables.
-Brad
Hey, looks like there's a new edition out. I thought it was out of print. Mine is very old and packed away in storage in New Mexico. Definitely a worthwhile book. I wonder if the new edition has new material?
I compared the pages of my old copy to the ones in the “look inside” feature and they are identical. The blurb says there is a new cover.
Here is a recent detailed discussion of autolyse:
https://www.thefreshloaf.com/node/72910/autolyse-link-repair