For countless Indian households, the practice of kneading extra atta dough and storing it in the refrigerator is a common time-saver. However, nutrition experts are now highlighting a significant health concern linked to this convenient habit, urging a return to freshly prepared dough for better digestive wellness.
The Hidden Problem with Refrigerated Dough
In a detailed Instagram video, nutritionist Shweta Shah addressed a widespread misconception. "Most people think wheat is the problem… but actually, our habits are the problem," Shah stated. She pinpointed the core issue: "The biggest mistake? Making dough in the morning and using it at night or keeping atta dough for 10–48 hours in the fridge."
This practice, she explains, triggers the release of excess gluten within the wheat. When water remains mixed with atta for an extended period, the gluten continues to develop and relax, resulting in rotis that are stretchy, chewy, and notably harder for the stomach to process. In contrast, fresh dough prepared and used within 10 to 15 minutes has minimal gluten release, leading to easier digestion.
Expert Analysis on Digestion and Nutrient Loss
Dt Amreen Sheikh, Chief Dietitian at KIMS Hospitals in Thane, confirmed this scientific basis. She elaborated that the gluten in long-stored dough keeps expanding, creating a tougher, rubbery structure. "The result is rotis that are lighter, easier to digest, and less likely to cause bloating or heaviness after meals," Sheikh said, comparing it to the softer structure of fresh dough.
The problems extend beyond just texture. Dough stored for too long, even under refrigeration, can undergo slight fermentation, becoming acidic. This can lead to uncomfortable symptoms like gas, acidity, and general digestive discomfort. "People who often say that wheat 'doesn't suit them' may simply be reacting to stale dough rather than to wheat itself," Sheikh shared, offering a new perspective on common wheat sensitivities.
Furthermore, the nutritional profile of the atta itself diminishes over time. Freshly milled flour retains its natural oils, aroma, and higher antioxidant levels, along with its full complement of fibre, minerals, and B vitamins. Sheikh advises that atta stored beyond 15 to 30 days may see its oils oxidise, reducing both freshness and nutritional quality.
Actionable Tips for Healthier Rotis
To ensure your daily rotis are both soft and easy on the stomach, experts recommend the following practices:
Prioritize Freshness: Always prepare your dough fresh and aim to use it within 10 to 15 minutes of kneading.
Choose Your Wheat Wisely: Opt for older, traditional wheat varieties like khapli or sharbati, which many find to be gentler on the digestive system.
Control Gluten Development: Add a teaspoon of oil to the flour before mixing in water. This coats the grains and helps prevent excessive gluten from forming.
Smart Atta Storage: Purchase and store your whole wheat atta in small batches, ensuring you finish it within a month to preserve its nutritional benefits and flavour.
Avoid Prolonged Dough Storage: Make it a rule to avoid keeping kneaded dough in the refrigerator for long hours, as it irreversibly changes the texture, taste, and digestibility of your chapatis.
This collective expert advice underscores a simple shift in routine—embracing freshly made dough—can be the key to unlocking better digestive health and enjoying the full nutritional benefits of this daily dietary staple.
