Chapati Dough in Fridge:

Many families depend on chapatis every day. To save time, many people prepare the dough at night and store it in the refrigerator for the next morning. This looks simple, but experts say it may not be safe. Using fresh dough is always better than using dough kept in the fridge for many hours.

Chapati Dough in Fridge:

When dough is stored in the refrigerator, it starts to change. Even though the cold temperature slows down fermentation, it does not stop it completely. The yeast and bacteria present in the dough continue their activity slowly. As time passes, more carbon dioxide is produced inside the dough. Because of this, the dough becomes unusable after 24 hours.

These changes do not only affect the shape and taste of the dough. They also change its chemical nature. Dough that stays too long in the refrigerator becomes harder, and the gluten inside becomes weak. Chapatis made from this dough are not soft. They become tough and chewy. Such chapatis are also difficult to digest. People may face digestive problems like gas, acidity, and bloating after eating them.

Another issue is nutrition. When dough is kept in the refrigerator for a long time, its vitamins and minerals slowly reduce. So, even if the chapati fills your stomach, it may not give enough nutrition to your body. Cold-stored dough also converts starch into sugar more quickly. Because of this, blood sugar levels may rise fast after eating chapatis made from this dough. This is especially harmful for people with diabetes or those trying to lose weight.

To stay healthy, it is best to make chapatis using fresh dough. If you knead the dough, try to use it within 24 hours. Storing it for more time is not safe. If you need to store something for longer, keep dry wheat flour instead of mixed dough. Dry flour stays good for many days and does not lose its nutrients easily.

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