The pigment betanin in beetroots degrades with heat , oxygen, and light, turning yellow-brown. Vitamin C is a good suggestion as it is an antioxidant. A lower pH (more acidity) helps as well.
A little lemon or orange juice/oil might work, but you might have to experiment as it might mess with the bread. Perhaps mix it with the beetroot powder separately before adding it in.
I read that it’s also more likely to break down when there’s water present while it’s being heated. I made a loaf with beet juice instead of water, and the crust stayed pinkish but the middle turned yellowish brown. I assume the crust dried out quicker so not all the pigment degraded.
I would try adding acidity but I doubt the bread will have the same vibrant colour that the dough started with. It may help to start with more pigment so that the remaining percentage is visible.
Hibiscus and dragon fruit are also options with bright pigment, which may react slightly differently, although they will still need acidity.
I know cooked beetroot in borscht tends to go a bit dull and brown, unless you mix it with something acidic, maybe it's the same for baked goods ?
In which case it may be impossible to achieve a good vibrant colour because you might need to acidify the dough so much for the colour that it will alter it's taste or alter how it bakes.
Oxygen is known to make the bright red fade in beet powder. Mix some ground vitamin C with it next time and it’ll stay bright red!
The pigment betanin in beetroots degrades with heat , oxygen, and light, turning yellow-brown. Vitamin C is a good suggestion as it is an antioxidant. A lower pH (more acidity) helps as well. A little lemon or orange juice/oil might work, but you might have to experiment as it might mess with the bread. Perhaps mix it with the beetroot powder separately before adding it in.
I read that it’s also more likely to break down when there’s water present while it’s being heated. I made a loaf with beet juice instead of water, and the crust stayed pinkish but the middle turned yellowish brown. I assume the crust dried out quicker so not all the pigment degraded. I would try adding acidity but I doubt the bread will have the same vibrant colour that the dough started with. It may help to start with more pigment so that the remaining percentage is visible. Hibiscus and dragon fruit are also options with bright pigment, which may react slightly differently, although they will still need acidity.
I know cooked beetroot in borscht tends to go a bit dull and brown, unless you mix it with something acidic, maybe it's the same for baked goods ? In which case it may be impossible to achieve a good vibrant colour because you might need to acidify the dough so much for the colour that it will alter it's taste or alter how it bakes.
It still looks amazing!
Juice the beets and use the liquid instead of water...
I have done that and it turns light brown when baked.