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
Beef Bourguignon
The Best Way TO Make Fried Ribs
How To Make The Best Mozzarella Cheese Sticks please
Homemade toothpaste that whitens teeth, treats cavities and gum disease
Flush a clove of garlic down your toilet: Grandma’s trick that solves this horrible problem for you. Incredible results the next day!
Heaven In A Bowl
Effective Ways to Repel Pests Using Garlic: Mice, Flies, Lice, Cockroaches, Lizards, Mosquitoes
Don’t waste money at the dentist anymore.
Baking Soda and Lemon Water: How to Prepare It Correctly and What Dosage to Use
