Pastry is not my thing so please excuse my ignorance if this sounds stupid. I've noticed some doughs that I've made have turned a grayish silver color after sitting in the walk-in overnight. This doesn't happen if I freeze them after making however. For example I made ricotta gnocchi and it looks fine for about a day then turns all gray after about 24 hours, doesn't happen when I freeze it immediately though. I saw this happen too with some other dough (I think it was pasta dough). However, I have made bread (can't recall the exact recipe) that I let raise for 2 days or so in my home fridge and it did NOT go gray.
Does this happen when eggs are added? Does it happen when it's stored in stainless steel containers? Is something reacting to the flour? Is this oxidization? I'm stumped please help!