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.
ADVERTISEMENT
Best Vitamins to Remove Swelling in Legs and Feet
Bury Banana Peel in Your Garden and WATCH WHAT HAPPENS 💥
How To Make Italian Stromboli
A Simple Trick for Easy Needle Threading – All You Need Is a Bottle Cap
How to Remove Mold from Walls Forever and Without Chemicals
Soft Apple Pie: The Secret to Making It Super Soft and Delicious!
A sparkling clean house, these ingredients are enough: everything is as good as new again.
Frosty Bliss: Drunken Snowman Cocktail Recipe
George W. Bush proudly welcomes his grandson, named to honor his great-grandfathers.
