White wine, lemon juice combo prevents unwanted discoloration of pastry dough
https://phys.org/news/2018-11-white-wine-lemon-juice-combo.html
The researchers initially tested various synthetic additives and showed that they had different effects on dough. For example, some caused a slight discoloration when initially added, but prevented further discoloration upon storage, while others kept the dough white from the get-go. After a series of experiments with white wine, grape juice and lemon juice, the researchers observed that a combination of white wine and lemon juice did the best job of inhibiting PPO activity and preventing enzymatic browning.
Explore further:
Food without preservatives -- thanks to self-cleaning equipment
> More information:"Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough" pubs.acs.org/doi/abs/10.1021/acs.jafc.8b04477
White wine, lemon juice combo prevents unwanted discoloration of pastry dough
Nov 7, 2018, 2:29pm UTC
https://phys.org/news/2018-11-white-wine-lemon-juice-combo.html
> The researchers initially tested various synthetic additives and showed that they had different effects on dough. For example, some caused a slight discoloration when initially added, but prevented further discoloration upon storage, while others kept the dough white from the get-go. After a series of experiments with white wine, grape juice and lemon juice, the researchers observed that a combination of white wine and lemon juice did the best job of inhibiting PPO activity and preventing enzymatic browning.
Explore further:
Food without preservatives -- thanks to self-cleaning equipment
> More information:
"Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough" pubs.acs.org/doi/abs/10.1021/acs.jafc.8b04477