It is very common practice to knead dough in advance to save time and energy.
This extra dough is generally stored in refrigerator. Over time, it turns black or grey.
It happens in summer. WHY ??
The primary reason behind this discoloration is oxidation.
When we knead the wheat flour with water, it is exposed to air and oxygen reacts with compounds in flour, leading to darker colour.
The enzymes present in wheat flour, remain active even in cooler temperature of refrigerator. They continue to react over time.
Fermentation is also a reason for discoloration..
During summer, dough begin to ferment even though it is refrigerated !!!
It causes a mild sour smell along with darker appearance.
SO HOW TO STORE ???
Always apply a thin layer of oil over the dough.
Refrigerating in small portions immediately after kneading is a smart trick to avoid spoilage.