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Improve text for enzymes (#435)
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* Improve text for enzymes

ajes from Discord pointed this out. Improvements by Cookiedust. Thanks!

* Add PR feedback

* Fix --- use, hopefully
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Hendrik Kleinwaechter
2025-01-23 18:56:13 +01:00
committed by GitHub
parent a57da7815a
commit 7db993a176
1 changed files with 7 additions and 6 deletions
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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, Normally,
the microorganisms on the surface of the grain can't consume the freed maltose 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 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 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 this reaction occurs. However, it takes time for the amylase
bread. It takes time for the amylase to break down most of the starch into to break down most of the starch into simple sugars---which are not only
simple sugars, which are not only consumed by the yeast but are also essential consumed by the yeast but are also
to the \emph{Maillard reaction}, responsible for enhanced browning during the essential to the \emph{Maillard reaction}---responsible for
baking process. 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 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 certain temperatures to allow the different amylases to convert the contained