(American Chemical Society) 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. Now in a study appearing in ACS' Journal of Agricultural and Food Chemistry, scientists report that they have developed a natural way to prevent discoloration during storage.
from EurekAlert! - Social and Behavioral Science https://ift.tt/2DuQTUe
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