What causes samosa dough to shrink while baking?

Question

Find out what leads to shrinking samosa dough and how to prevent it for perfect shape.

Answer 1

Samosa dough shrinks during baking primarily due to gluten elasticity and the release of internal moisture, causing the dough to contract as it sets.

Detailed Explanation:

Samosa dough, like many pastry doughs, contains gluten. Gluten is a protein formed when flour is mixed with water, and it provides elasticity and structure to the dough. When the dough is rolled out and shaped, the gluten strands are stretched. During baking, these stretched gluten strands tend to relax and contract, pulling the dough back towards its original, smaller size.

Additionally, the heat from the oven causes the moisture within the dough to evaporate. As the water turns to steam and escapes, it leaves behind air pockets. The dough then sets and hardens around these pockets, resulting in shrinkage. The higher the moisture content in the dough, the more significant the shrinkage is likely to be. Factors like the type of flour used, the amount of water added, and the baking temperature all influence the extent of shrinkage.

Pro Tip:

To minimize shrinkage, allow the samosa dough to rest in the refrigerator for at least 30 minutes before shaping and baking. This allows the gluten to relax, reducing its tendency to contract during baking.