[

alternative way

]
Pies, cakes and other pastry doughs are susceptible to enzymatic browning, a chemical process, driven by an enzyme called polyphenol oxidase.(Unslash)

White wine, lemon juice combo prevents discolouration of pastry dough

By Asian News International | Washington D.C.
UPDATED ON SEP 02, 2019 07:28 PM IST
Pies, cakes and other pastry doughs are susceptible to enzymatic browning, a chemical process, driven by an enzyme called polyphenol oxidase.
Close
SHARE
Story Saved