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
Smothered Pork Chop Scalloped Potato Casserole RECIPE
Purslane, or Portulaca oleracea,it is a powerful food.
One-Pan Chicken with Potatoes and Greens: A Complete Dinner Delight
Oh wow, these were really popular! All the grandchildren wanted more food, and grandpa ate three helpings.
My husband doesn’t want to buy bread anymore, eat yourself stupid bread in 5 minutes
Mama’s Cornbread Dressing
9 Reasons Why You Should Eat Avocado and Banana Every Morning
Hamburger Steaks with Onion Gravy
Coconut Cranberry Cookies
