In numerous households, it is a widely accepted practice to knead dough in advance for subsequent use several hours later or even the following day. Nonetheless, many individuals overlook the potential health hazards linked to storing dough for prolonged periods. When left unused for an excessive duration, dough can transform into a breeding ground for bacteria, which may lead to significant health concerns.
As dough is stored for extended timeframes, a natural fermentation process commences. Given the presence of heat and moisture, both bacteria and fungi may proliferate, thereby compromising the quality of the dough. Consuming rotis made from aged dough can result in digestive problems, including indigestion, flatulence, and acidity.
At room temperature, observable changes start manifesting in the dough within approximately three to four hours. In warmer weather, this process accelerates, causing dough to deteriorate even more rapidly. If left for more than six to seven hours, it may acquire a sticky texture and emit a slightly sour odor—both of which indicate that it is no longer fresh and could pose adverse health risks.
Many people prefer to prepare dough in the evening and store it in the refrigerator for use the next morning. Although refrigeration mitigates the deterioration process, storing dough for longer than 10 to 12 hours can lead to the breakdown of natural starches, rendering it potentially harmful. Consuming rotis made from dough that has been stored for extended periods can induce acidity, bloating, and stomach discomfort.
Over time, the dough may also undergo colour changes, displaying a slight grey or greenish tint—clear indicators of bacterial or fungal proliferation. In such instances, consuming the dough can lead to food poisoning. Ideally, use the refrigerated dough within 24 hours to maintain its nutritional value and prevent any adverse health effects.
To achieve the best and safest outcomes, it is advisable to use freshly kneaded dough within three to four hours. In hot weather, it should not be left out for lengthy periods. Should storage be necessary, keeping the dough refrigerated and consuming it within 24 hours is recommended. Employing fresh dough ensures superior flavour, nutrition, and overall well-being, ultimately making it a healthier choice for daily meals.