Why is raw pasta sometimes lighter and sometimes darker? Blame it on furosine
The difference in color in raw pasta can be attributed 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.
Milling process: The milling of the flour (fine or coarse) can alter the color. Whole grain flours tend to be darker.
Moisture: The moisture present in the flour at the time of production can affect the color and texture of the pasta.
Read more on next page
Discover the Benefits of Stinging Nettle Oil
Magical Seed Keratin Treatment at Home
Potato for your hair
Grandma’s SECRET for a crystal clear liver in just 3 DAYS! a healthy liver in just 3 days
“Seriously, it’s like summer in a jar. I could eat this every morning!”
It’s ‘Mama’s Magic Loaf,’ packed with flavor and somehow always better the next day (if there’s any left)
Ooey Gooey
People left mind-blown after discovering what the white dots on strawberries are
Amish Pot Roast Recipe
