The wetter the dough, the less quickly carotenoids are oxidized, which means wet doughs can be mixed longer without losing the aroma and flavor associated with carotenoids.

Question

Quizplus · Accepted Answer

Wetter doughs allow for longer mixing times without as much risk of oxidizing carotenoids, which are compounds that contribute to the aroma and flavor of the bread. This is because the presence of more water in the dough can help protect these compounds from being broken down too quickly during the mixing process.

The Wetter the Dough, the Less Quickly Carotenoids Are Oxidized