Learn why your atta (wheat flour) gets hard when stored near a heat source. Discover the ideal storage spot to keep your flour soft and usable.
1 Answer
Atta hardens when stored near heat sources because the heat accelerates the evaporation of moisture from the flour, leading to dryness and clumping. This process also affects the gluten structure, causing it to become less pliable.
Detailed Explanation:
Atta, like all flours, contains a certain amount of moisture. This moisture is crucial for the flour's texture and its ability to bind together when mixed with water to form dough. When atta is stored near heat sources, the elevated temperature causes this moisture to evaporate at a faster rate. As the moisture content decreases, the flour becomes drier and more prone to hardening.
Furthermore, the heat can also affect the gluten proteins present in atta. Gluten is responsible for the elasticity and structure of dough. Excessive heat can denature these proteins, causing them to become less flexible and more rigid. This contributes to the hardening and clumping of the atta. The combination of moisture loss and altered gluten structure results in the undesirable hardened texture.
Pro Tip:
To prevent atta from hardening, store it in an airtight container in a cool, dry place away from direct sunlight and heat sources. Adding a bay leaf to the container can also help absorb excess moisture and keep pests away.