Why is raw pasta sometimes lighter and sometimes darker? Blame it on furosine

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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.

Storage Conditions

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