Learn why atta (whole wheat flour) can darken with light exposure. Discover how light can cause oxidation, affecting its color and quality.
1 Answer
Atta darkens when exposed to light due to oxidation of its natural pigments and enzymatic reactions triggered by light exposure. This process is similar to how cut fruits brown.
Detailed Explanation:
Atta, or whole wheat flour, contains natural pigments and enzymes. When exposed to light, particularly ultraviolet (UV) light, several reactions occur. First, the pigments present in the bran layer of the wheat grain undergo oxidation. This oxidation process alters the chemical structure of the pigments, leading to a darkening effect. Second, light can activate enzymes present in the atta. These enzymes catalyze reactions that further contribute to the darkening process. These reactions are similar to the enzymatic browning observed in cut fruits and vegetables when exposed to air and light. The intensity of the darkening depends on the duration and intensity of light exposure, as well as the specific composition of the atta.
Pro Tip:
Store atta in an airtight, opaque container in a cool, dark place to minimize light exposure and prevent darkening. This will help maintain its original color and freshness for a longer period.