Why Does Fridge Dough Turn Black? The Science Behind It & How to Prevent It

• Dough turns dark due to oxidation, a chemical reaction between air's oxygen and enzymes in the dough.
• Tyrosinase enzyme in wheat flour, activated by moisture and fridge's dry air, forms melanin on the dough's surface.
• Loss of moisture from uncovered dough in the fridge also causes the top layer to dry and darken.
• Prevent darkening by applying oil/ghee, using airtight containers, cling film, or adding lemon juice to the dough.
• Darkened dough is safe if only the top layer is affected and there's no foul smell; remove the top layer before use.