Fresh dough puffs better due to its elasticity and moisture. Stored dough may dry out or stiffen, reducing steam buildup and puffing. Time affects the dough’s structure and flexibility. Class 8 Science Curiosity Grade 8 Chapter 1 Exploring the Investigative World ...
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Dough thickness, flour type, moisture, oil temperature, rolling technique and how the dough is placed in oil all affect puffing. Each factor changes steam formation, cooking time and structure. Class 8 Science Curiosity Textbook Chapter 1 Exploring the Investigative World of ...
One side of a puri is thinner because it expands more under steam pressure. Uneven rolling, heat distribution or air pocket formation can cause one side to stretch more, making it thinner after puffing. Class 8 Science Curiosity Textbook Chapter 1 ...
A phulka swells because direct flame heats the dough, turning moisture into steam. The steam expands inside, inflating the roti like a balloon while the outer layers cook and trap the steam inside. Class 8 Science Curiosity Textbook Chapter 1 Exploring ...
Yes, when placed in hot oil, the water in the dough turns to steam, expanding inside. This pressure makes the dough puff up like a balloon, cooking its outer layer quickly. class 8 science chapter 1 exploring the investigative world of ...