The Importance of Using Fresh Dough: Why Refrigerated Wheat Dough Should Not Be Used to Make Roti

Using wheat dough stored in the refrigerator to make roti can lead to several issues, affecting both the quality and healthiness of your final product. Let's explore the reasons why it's better to use fresh dough.

Texture and Elasticity

Refrigerated dough can become too firm and less elastic, affecting the overall texture of your roti. Cold temperatures can slow down the gluten development process, a crucial step in achieving the right texture. This means that the dough may not roll out smoothly and may not puff up properly during cooking. To get the best results, it's advisable to use fresh dough or allow refrigerated dough to come to room temperature before using.

Flavor

Long-term storage in the refrigerator can cause dough to develop a sour taste due to fermentation. While some fermentation can enhance flavor, too much can make your roti unpleasant to eat. This sour taste can affect the overall dining experience and even lead to health issues.

Moisture Loss

Refrigeration can cause the dough to dry out, especially if not properly covered. Drying out can lead to a crust forming on the surface, making it difficult to roll out and affecting the final product's softness. This can also result in inconsistent cooking, with some areas of the roti being undercooked and others overcooked.

Health Considerations

Wheat dough that has been stored in the refrigerator for an extended period can become unhealthy. This is further aggravated by the use of quick breakfast preparation methods that involve kneading dough overnight and storing it in the fridge to make morning tasks easier. Although this saves time, it can lead to health issues. Ayurveda also warns about the harmful effects of using dough that has been kneaded and stored multiple times.

Health experts advise that fresh dough always be used. Kneaded dough stored in the fridge can lose its nutrients due to the harmful rays of the refrigerator. Additionally, bacteria and harmful chemicals can form in soaked flour, leading to quick spoilage of rotis and stomach problems. Rotis made from such dough are not only less tasty but also less healthy.

For best results, opt for fresh dough. It ensures the best texture, flavor, and health benefits. Adjustable cooking time and a consistent product will also make the process more enjoyable and healthier for you and your family.

Remember, healthy eating starts with fresh and quality ingredients. So, the next time you plan to make roti, ensure you use fresh dough for the best results.