When a phulka is placed on direct flame, the heat rapidly turns water in the dough into steam. Since the outer layers are partly cooked, the steam gets trapped inside, pushing the layers apart and making the phulka puff like a balloon. This shows how heat transforms water into gas, creating internalRead more
When a phulka is placed on direct flame, the heat rapidly turns water in the dough into steam. Since the outer layers are partly cooked, the steam gets trapped inside, pushing the layers apart and making the phulka puff like a balloon. This shows how heat transforms water into gas, creating internal pressure that changes the roti’s shape. It’s a simple kitchen process with deep science behind it involving states of matter and pressure.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
As the puri puffs, steam pushes the dough outward. If the dough is rolled unevenly or one side heats faster, that part expands more and stretches thinner. The top layer often lifts higher, receiving more pressure and expanding more. Differences in dough texture, rolling or oil contact also contributRead more
As the puri puffs, steam pushes the dough outward. If the dough is rolled unevenly or one side heats faster, that part expands more and stretches thinner. The top layer often lifts higher, receiving more pressure and expanding more. Differences in dough texture, rolling or oil contact also contribute. This makes one side noticeably thinner. Such small variations lead to clear results and help explain how physical factors affect shape and texture.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
Many factors influence how a puri puffs: the thickness of the dough controls expansion; flour type affects elasticity; moisture helps steam build up; oil temperature affects how fast steam forms; and even how the dough is dropped into oil changes heat contact. These variables work together and alterRead more
Many factors influence how a puri puffs: the thickness of the dough controls expansion; flour type affects elasticity; moisture helps steam build up; oil temperature affects how fast steam forms; and even how the dough is dropped into oil changes heat contact. These variables work together and altering one can change the outcome. This variety makes puri puffing a great way to study real-life applications of heat, pressure and material properties in a fun, edible experiment.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
Fresh dough is more elastic and moist, which helps create steam quickly and allows expansion. Stored dough may lose moisture or become stiff, making it harder for steam to form and inflate the puri. Over time, gluten weakens and dough texture changes. Comparing both types shows how freshness affectsRead more
Fresh dough is more elastic and moist, which helps create steam quickly and allows expansion. Stored dough may lose moisture or become stiff, making it harder for steam to form and inflate the puri. Over time, gluten weakens and dough texture changes. Comparing both types shows how freshness affects structure, behavior and outcome. It’s a simple example of how time changes material properties, useful in food science and everyday observations.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
When you prick a hole in the puri before frying, steam formed inside escapes through the hole. Without trapped steam, there’s no pressure to push the dough upward, so the puri stays flat. This demonstrates how internal pressure causes puffing and how even small changes in structure—like a hole—can aRead more
When you prick a hole in the puri before frying, steam formed inside escapes through the hole. Without trapped steam, there’s no pressure to push the dough upward, so the puri stays flat. This demonstrates how internal pressure causes puffing and how even small changes in structure—like a hole—can affect results. It’s a hands-on way to explore how pressure, heat and sealed surfaces interact in cooking and science.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
How a phulka swells when put directly on the flame. Why does it puff up like a balloon?
When a phulka is placed on direct flame, the heat rapidly turns water in the dough into steam. Since the outer layers are partly cooked, the steam gets trapped inside, pushing the layers apart and making the phulka puff like a balloon. This shows how heat transforms water into gas, creating internalRead more
When a phulka is placed on direct flame, the heat rapidly turns water in the dough into steam. Since the outer layers are partly cooked, the steam gets trapped inside, pushing the layers apart and making the phulka puff like a balloon. This shows how heat transforms water into gas, creating internal pressure that changes the roti’s shape. It’s a simple kitchen process with deep science behind it involving states of matter and pressure.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
https://www.tiwariacademy.com/ncert-solutions/class-8/science/
See lessAnd why is one side thinner than the other?
As the puri puffs, steam pushes the dough outward. If the dough is rolled unevenly or one side heats faster, that part expands more and stretches thinner. The top layer often lifts higher, receiving more pressure and expanding more. Differences in dough texture, rolling or oil contact also contributRead more
As the puri puffs, steam pushes the dough outward. If the dough is rolled unevenly or one side heats faster, that part expands more and stretches thinner. The top layer often lifts higher, receiving more pressure and expanding more. Differences in dough texture, rolling or oil contact also contribute. This makes one side noticeably thinner. Such small variations lead to clear results and help explain how physical factors affect shape and texture.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
https://www.tiwariacademy.com/ncert-solutions/class-8/science/
See lessWhat are the different things that may change the way a puri puffs up when fried?
Many factors influence how a puri puffs: the thickness of the dough controls expansion; flour type affects elasticity; moisture helps steam build up; oil temperature affects how fast steam forms; and even how the dough is dropped into oil changes heat contact. These variables work together and alterRead more
Many factors influence how a puri puffs: the thickness of the dough controls expansion; flour type affects elasticity; moisture helps steam build up; oil temperature affects how fast steam forms; and even how the dough is dropped into oil changes heat contact. These variables work together and altering one can change the outcome. This variety makes puri puffing a great way to study real-life applications of heat, pressure and material properties in a fun, edible experiment.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
https://www.tiwariacademy.com/ncert-solutions/class-8/science/
See lessDo puris puff better when made fresh or from stored dough?
Fresh dough is more elastic and moist, which helps create steam quickly and allows expansion. Stored dough may lose moisture or become stiff, making it harder for steam to form and inflate the puri. Over time, gluten weakens and dough texture changes. Comparing both types shows how freshness affectsRead more
Fresh dough is more elastic and moist, which helps create steam quickly and allows expansion. Stored dough may lose moisture or become stiff, making it harder for steam to form and inflate the puri. Over time, gluten weakens and dough texture changes. Comparing both types shows how freshness affects structure, behavior and outcome. It’s a simple example of how time changes material properties, useful in food science and everyday observations.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
https://www.tiwariacademy.com/ncert-solutions/class-8/science/
See lessWhat happens if I prick a hole in the puri before frying?
When you prick a hole in the puri before frying, steam formed inside escapes through the hole. Without trapped steam, there’s no pressure to push the dough upward, so the puri stays flat. This demonstrates how internal pressure causes puffing and how even small changes in structure—like a hole—can aRead more
When you prick a hole in the puri before frying, steam formed inside escapes through the hole. Without trapped steam, there’s no pressure to push the dough upward, so the puri stays flat. This demonstrates how internal pressure causes puffing and how even small changes in structure—like a hole—can affect results. It’s a hands-on way to explore how pressure, heat and sealed surfaces interact in cooking and science.
For more NCERT Solutions for Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Extra Questions & Answer:
https://www.tiwariacademy.com/ncert-solutions/class-8/science/
See less