What causes kachori dough to shrink while baking?

Question

Learn the common mistakes that lead to shrinkage in kachori and how to maintain shape.

Answer 1

Kachori dough shrinks during baking primarily due to gluten development and elasticity in the dough, which causes it to contract when heated, and insufficient resting time.

Detailed Explanation:

Kachori dough, like any other dough made with wheat flour, contains gluten. Gluten is formed when glutenin and gliadin proteins are hydrated and mixed. This gluten network provides elasticity and structure to the dough. When the dough is baked, the gluten strands tend to tighten and contract, leading to shrinkage.

Here's a breakdown of the factors involved:

1. Gluten Development: Over-mixing the dough develops too much gluten. This makes the dough very elastic and prone to shrinking.
2. Insufficient Resting Time: Resting the dough allows the gluten to relax. If the dough isn't rested adequately, the gluten remains tense and will contract during baking.
3. Dough Hydration: If the dough is too dry, it can also shrink. A properly hydrated dough is more pliable and less likely to contract significantly.
4. Baking Temperature: High baking temperatures can cause rapid contraction of the gluten network, leading to more noticeable shrinkage.

To prevent shrinkage, it's crucial to avoid over-mixing the dough, ensure adequate resting time (usually 30 minutes to an hour), maintain proper dough hydration, and bake at a moderate temperature.

Pro Tip:

After shaping the kachoris, give them a second, shorter rest (10-15 minutes) before baking. This allows the gluten to relax further after being stretched during shaping, minimizing shrinkage in the oven.