Kylmäfermentaatio. Viinin teossa tätä käytetään myös.
Allows for more complete hydration of the starches, and more gluten development.
An enzyme called protease, which is naturally occurring the flour, breaks some of the long gluten bonds, making the dough more extensible. (This is not in conflict with the first reaction, it just controls the gluten length).
Creates flavors through alpha-amylase action converting starches to sugars