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.
continued on next page
: 1 2
A Zero-Waste Trick That Boosts Soil, Protects Plants, and Saves Money Most people throw away…
Ok, here’s how we will proceed I’m rifling through this book lover’s raffle basket — half…
Most people toss overripe bananas straight into the trash or compost bin, but gardeners know…
Air fryers are becoming more and more popular nowadays. These appliances use hot air to…
At first glance, this simple cookie-like image seems harmless — just a grid carved into…
Rings are more than just jewelry. They’re statements.Markers of memory.Expressions of identity. While many people associate…