Bread crumb colour / fermenting

Was reading an article about a rug, yup, 2500 years old, oldest known pile carpet, online in Archaeology July/Aug 2021. "Red Carpet Treatment"

Steadfast colors, very possible result of fermenting treatment done to wool first to remove "fat layers between cuticle scales in wool fibers."  "Fat layers block the diffusion of most natural pigments into the fibers. When the fat is gone, that diffusion is strongly enhanced."

Yes I'm aware bread is not a rug but both hair and whole grain fiber contain a fair amount of protein and fat.  

Could it be that by fermenting flour and in particullar with yeast from yeast water and sourdoughs, we are also removing enough fats from whole grain fiber (seen or unseen)  bringing out natural pigments and coloration (seen or unseen) in the liquids or ingredients?  Is this a contributing factor for a darker crumb color?

(I'm remembering how startling it can be with some nuts and yeast waters the resulting color changes in the crumb after baking.)  

MIni