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Nowadays, to save time, many people knead the dough in advance, keep it in the fridge and make roti from it. But is doing so really good for health? According to food experts, if flour is kept in the refrigerator for a long time, it may increase some problems related to digestion.
Is kneaded dough safe in the refrigerator or not?
In today’s busy lifestyle, people have started adopting many shortcuts to make kitchen work easier. One of these methods is to knead the dough in advance and store it in the refrigerator. In many homes, flour is kneaded in the morning or at night so that roti can be made immediately when needed. However, the question often arises whether flour kept in the refrigerator can be harmful for the stomach.
Food expert Krish Ashok, who has written a book titled ‘Masala Lab: The Science of Indian Cooking’, discussed the topic on Instagram. On his @_masalalab account, he has openly talked about the facts related to cold fermentation and food safety. He says that keeping the kneaded dough in the refrigerator is not completely wrong. In fact, when flour is kept at a low temperature i.e. around 4 degrees Celsius, the microbial activity present in it slows down considerably. This process is called cold fermentation. The same technology is also used in bread and many fermented foods.
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