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

Examples

• The cells will autolyze if left without proper preservation.
• Bakers often autolyze their dough for 30 minutes before adding salt and yeast.
• Enzymes in the tissue began to autolyze after the organism died.
• Autolyzed yeast is commonly used as a flavor enhancer in food products.
• The dough was allowed to autolyze, which developed a more complex flavor.
• Without refrigeration, the sample would autolyze within hours.