1. to undergo or cause to undergo autolysis; to break down (cells or tissues) by the action of their own enzymes
Usage: chiefly biochemistry and baking; also spelled 'autolyze' in U.S. English
2. in bread-making, to allow dough to rest so that enzymes naturally break down starches and proteins, improving flavor and texture
Usage: baking and culinary

Examples

• The cells will autolyse if left in a hypotonic solution.
• Bakers often autolyse their dough for 30 minutes before adding salt and yeast.
• Enzymes in the tissue autolyse the cell membranes over time.
• An autolyse period improves the extensibility of the dough.
• The yeast cells autolyse at the end of fermentation, releasing flavor compounds.