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

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.

from Latest Science News -- ScienceDaily https://ift.tt/2DutIJy