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. Now in a study appearing in ACS’ Journal of Agricultural and Food Chemistry, scientists report that they have developed a natural way to prevent discoloration during storage.