Autolyze is a term commonly used in the field of baking and fermentation and refers to the process of self-digestion that occurs when a yeast cell begins to break down its own proteins and enzymes. Synonyms for this word include self-degradation, self-digestion, and self-dissolution. Other terms that can be used to describe the process of autolyze include self-cannibalization, self-consumption, and self-dissolution. The process of autolyze is important in the production of many fermented foods like bread, wine, and beer as it helps to release flavors and aromas that contribute to their distinctive taste.