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
Unlock the Morning Magic of Olive Oil and Lemon
Burdock Root
The Indian Secret 🌿 to Grow Hair at Rocket Speed and Treat Baldness from the First Week – with Cloves
Very white and streak-free laundry: my neighbor asks me how I do it, I don’t use bleach!
Best tips to clean your windows Screens
Lebanese Lemon Garlic Chicken – Al Aseel
Rolled Sugar Cookies
The Secret That Cosmetic Doctors Hide: Rice for Firm, Wrinkle-Free, Milky Crystal Skin
When I cook this up, the place smells incredible. It’s definitely a hit.
