Nowadays, due to time constraints, many people knead dough at night and store it in the refrigerator so they can make rotis quickly in the morning. Fitness coaches say this practice is unhealthy. If you do this, be careful. This report states that dough stored in the refrigerator is inedible after 24 hours. Eating it regularly can be detrimental to your stomach and even alter the taste of the rotis.
Fresh dough and refrigerated dough, how big is the difference?
Wheat bread is made daily in Indian families. Whether it’s paratha, roti, or puri, flour is considered an essential part of a home’s kitchen. Many women store leftover flour in the refrigerator for later use. Some, in a hurry, knead the dough the night before and store it. Experts believe that it’s always best to use fresh flour, as refrigeration gradually degrades its texture and quality.
What did the fitness coach warn about?
Recently, fitness coach Priyank Mehta shared a video on social media. In it, he explained how long flour remains safe in the refrigerator. He said that refrigeration doesn’t completely stop the fermentation of flour, but rather slows it down. This means that the flour undergoes constant changes, which can be clearly reflected in the roti being made and can even be harmful to the body.
Why should refrigerated flour not be eaten after 24 hours?
According to Priyank, flour begins to spoil after 24 hours in the refrigerator. The fermentation process slows down, but it doesn’t stop. This causes carbon dioxide to build up in the flour and weakens the gluten. Bread made from such flour neither rises properly nor becomes soft, making it difficult to eat and digest.
Can this increase gas and bloating in the stomach?
Due to weak gluten and poor fermentation, eating rotis made from such flour can cause gas, a feeling of heaviness, and digestive problems. This roti is heavier on the body than fresh flour. Therefore, people who already suffer from digestive problems should avoid it.
Does nutrition also decrease?
Dough stored in the refrigerator loses its nutrients over time. The continuous fermentation gradually depletes its vitamins and minerals. Eating such bread may fill your stomach, but it doesn’t provide any nutrition. Doing so for extended periods can lead to weakness.
Why should diabetic patients be careful?
Fitness coaches explain that refrigerated dough breaks down starch faster, which can cause a sudden spike in blood sugar. Therefore, diabetics and those watching their weight should avoid it altogether. Experts advise always using freshly kneaded dough and never using dough that has been refrigerated for more than 24 hours.
