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
How To Make Rice Ball with Cheese & Pepperoni
Zucchini-Filled Savory Muffins: Moist and Fragrant!
Creamy Chicken and Broccoli Soup
Hearty Vegetable Soup with Homemade Croutons
Mandarin Orange Cake with Pineapple Coconut Frosting
Place raw chicken in baking dish. In 4 easy steps, you have a heavenly meal
Fig Leaf Oil: Our Grandparents’ Ancient Healing Recipe
Coach Elway Makes It Clear: “Anthem Kneeling Will Result in a Ban From the Team”
Mother-in-law and Daughter-in-law Pregnant at the Same Time While Husband and Father-in-law Were Away — But on the Day of Delivery, the Truth That Came to Light in the Hospital Sh.o.cked Everyone