Glossary

Enzymes

Enzymes are natural proteins in flour and yeast that speed up chemical changes in dough. The most important for yeast baking are the ones that break starch in flour into simple sugars such as maltose and glucose, which the yeast then eats. This is why dough with no added sugar still rises well. Enzymes also contribute to browning and flavor during fermentation. They work faster in warm dough and slow down when it is chilled, which is part of why temperature matters so much. See also: Fermentation, Carbon dioxide, Active dry yeast.