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Improve text for enzymes

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ajes from Discord pointed this out. Improvements by Cookiedust. Thanks!
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Hendrik Kleinwaechter
2025-01-21 10:52:34 +01:00
parent 14e1e7ae2e
commit 5fe42afb19
1 changed files with 7 additions and 6 deletions
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13
book/basics/how-sourdough-works.tex
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@@ -75,12 +75,13 @@ is used to create sugars out of the starch to then produce more plant matter.
Normally,
the microorganisms on the surface of the grain can't consume the freed maltose
molecules, which remain hidden inside the germ. But as we grind the flour, a
feeding frenzy takes place. Generally, the warmer the temperature, the faster
this reaction occurs. That's why a long fermentation is key to making great
bread. It takes time for the amylase to break down most of the starch into
simple sugars, which are not only consumed by the yeast but are also essential
to the \emph{Maillard reaction}, responsible for enhanced browning during the
baking process.
feeding frenzy takes place. Generally, the warmer the temperature, the faster
this reaction occurs. However, it takes time for the amylase
to break down most of the starch into simple sugars,
which are not only consumed by the yeast but are also essential
to the \emph{Maillard reaction},
responsible for enhanced browning during the baking process.
That's why a long fermentation is key to making great bread.
If you're a hobby brewer, you'll know that it's important to keep your beer at
certain temperatures to allow the different amylases to convert the contained