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Why Does Refrigerated Dough Darken? Unveiling the Scientific Reasons
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Why Does Fridge Dough Turn Black? The Science Behind It & How to Prevent It
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News18
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20-02-2026, 08:31
Why Does Fridge Dough Turn Black? The Science Behind It & How to Prevent It
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Dough turns dark due to oxidation, a chemical reaction between air's oxygen and enzymes in the dough.
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Tyrosinase enzyme in wheat flour, activated by moisture and fridge's dry air, forms melanin on the dough's surface.
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Loss of moisture from uncovered dough in the fridge also causes the top layer to dry and darken.
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Prevent darkening by applying oil/ghee, using airtight containers, cling film, or adding lemon juice to the dough.
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Darkened dough is safe if only the top layer is affected and there's no foul smell; remove the top layer before use.
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