Learn why atta dough gets hard and dry in the fridge. Discover how to store it properly with a bit of oil to keep it soft and pliable.
1 Answer
Refrigerated atta dough becomes hard because the moisture evaporates, and the gluten tightens as the dough cools. This results in a dry and less pliable texture.
Detailed Explanation:
When atta dough is refrigerated, several factors contribute to its hardening. Firstly, the cold temperature slows down the activity of the yeast (if any is present) and other enzymes, which can affect the dough's texture over time. More significantly, refrigeration causes moisture within the dough to evaporate gradually. This loss of moisture leads to a drier consistency. Additionally, the gluten strands in the dough, which provide elasticity and structure, tend to tighten and become less flexible in cold environments. This combination of moisture loss and gluten tightening results in the hard, sometimes brittle, texture observed in refrigerated atta dough. Allowing the dough to warm up slightly before use can help to rehydrate the gluten and make it more manageable.
Pro Tip:
To prevent atta dough from hardening in the refrigerator, wrap it tightly in plastic wrap or store it in an airtight container. You can also lightly coat the dough with oil before wrapping to help retain moisture.