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
Nurturing Your Eyes: The Natural Path to Optimal Vision
Soft Bread-Rolls
Wrap potatoes in tin foil and put in crock pot
How to make a bougainvillea bonsai tree step by step
Tricks to Eliminate Silverfish from Your Homes Forever
3 Health problems when we ki.ss with tongue
EXTRA Crispy Cucumber and Chinese Cabbage Salad with Yogurt Dressing
If you see these 3 things in a motel or hotel room, check out immediately!
Cajun White Chicken Chili
