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
HAMBURGER PEPPERS AND ONION GYROS MADE AT HOME
One-Pan Chicken with Potatoes and Greens: A Complete Dinner Delight
Sausage Cream Cheese Crescents
Magic Anti-Aging Oil: Coffee Oil That Erases Wrinkles and Is More Powerful Than Botox!
Magic Cleaner
Say Goodbye to Hair Clogs: Grandma’s Quick Fix for Clearing Drain Pipes in Seconds
Use Castor Oil Before Sleeping and Be Amazed by the Results!
Moles on the Skin: What Do They Really Indicate?
Mexican Shrimp Cocktail Recipe
