In∙no∙v8 Chem Baking:
How to Naturally Prevent Browing in Baking
Researchers in Switzerland have studied targeted inhibition of enzymatic browning in wheat dough and found that a little white wine and lemon juice go a long way to preserve the look of those pastries.
Targeted Inhibition of Enzymatic Browning
Mouth-watering croissants made with wheat flour can look rather unappealing if the dough browns before baking, but a November 7, 2018 study appearing in ACS’ Journal of Agricultural and Food Chemistry, reports that scientists have developed a natural way to prevent discoloration during storage.
Pies, cakes and other pastry doughs are susceptible to enzymatic browning, a chemical process, driven by an enzyme called polyphenol oxidase (PPO). It’s the same process that causes bananas and other fruits and vegetables to turn brown. Commercial bakers often prepare dough days or weeks ahead of time, and this type of discoloration could reduce the appeal of the baked product and could lead to economic losses. Commercial additives can help suppress this reaction, but with more and more consumers requesting natural ingredients in their foods, manufacturers are seeking alternative ways to preserve pastries. To address this concern, Peter Fischer, PhD and colleagues at the Institute of Food Nutrition and Health in Zurich, sought to find a more natural and sustainable way to inhibit enzymatic browning in pastry dough. 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. Works Consulted EurekAlert. Public Release. White wine, lemon juice combo prevents unwanted discoloration of pastry dough. Accessed November 7, 2018. |
 Professor Peter Fischer. Credit: Department of Health Sciences and Technology, Laboratory of Food Process Engineering. |
