Submitted by: Adam Heesacker. Co-Authors: Dr. Robert Zemetra and Hilary Gunn
PPO Null Markers
Polyphenol oxidase (PPO) activity is a main factor in the darkening of unfermented wheat flour dough. The presence of active PPO leads to the discoloration through the formation of o-quinones (1,2), causing the formation of dark pigments and ultimately leading to perceived quality loss.