White wine, lemon juice combo prevents unwanted discoloration of pastry dough

Published on November 7, 2018

No matter if it’s grandma’s cookies or commercially produced rolls, pastry lovers expect their baked goods to have a certain ‘golden brown’ allure — but only after baking. A white dough that changes hue during storage, however, can negatively affect the appearance and perception of the final baked product. Scientists report that they have now developed a natural way to prevent discoloration during storage.

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