Why is raw pasta sometimes lighter and sometimes darker? Blame it on furosine
The difference in color in raw pasta can be attri
buted to several factors, including the quality of the flour, the type of wheat used, and the protein content.
Furosine is a compound that forms during the processing of flour, particularly when the wheat is roasted or when it is present in significant quantities during milling. It can affect the color of the pasta, making it darker.
In general, here are some points that can explain the color variations in pasta:
Type of wheat: Different grains have carotenoid and pigment contents that can affect the final color of the pasta.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
I don’t even think about scrubbing my dirty oven anymore: a friend taught me this trick, and now it’s like new and effortless!
How many eggs should you eat a week?
Discover the Potent and Mighty Natural Antibiotic That Surpasses All
Best Ever Chicken Salad
Works like a charm!
How To Make Peach Cobbler Cheesecake Cones
