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 of Science solutions
Class 8 Science Curiosity Chapter 1 Exploring the Investigative World of Science Question 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 affects structure, behavior and outcome. It’s a simple example of how time changes material properties, useful in food science and everyday observations.
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