Why is raw pasta sometimes lighter and sometimes darker? Blame it on furosine
The difference in color of 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 is produced during flour processing, especially when wheat is roasted or when present in significant amounts during milling. It can affect the color of pasta, making it darker.
Fresh, unrefrigerated chicken without refrigerator for 12 months
NO BAKE PEANUT BUTTER HAYSTACKS
Cheesy Potato Skillet Recipe
Oh My God, How Delicious! I Brought the Recipe from France!
Put salt in your washing machine. Here’s why. This is something appliance repairmen will never tell you.
Pure talent!
Cloves and Onion: A Timeless Tradition with Modern Benefits
I can’t believe I didn’t know this
Huge loss. A widely beloved star has passe…. away today in horror car accident
