Fermentation by means of a soluble ferment or Diastase, a phenomenon which may almost be called vital, is also a catalytic action.
"The Mechanism of Life"
Stéphane Leduc
Digestion experiments show that when oatmeal is cooked for four hours or more, it is more readily acted upon by the Diastase ferment and digested in a shorter time than oatmeal cooked only a half hour.
"Human Foods and Their Nutritive Value"
Harry Snyder
Digestion experiments show that toast more readily yields to the Diastase and other ferments than does wheat bread.
"Human Foods and Their Nutritive Value"
Harry Snyder