* Dough Keeps Fermenting in the Fridge

Even when wheat dough is refrigerated, natural fermentation does not completely stop. Yeast and bacteria continue slow activity, producing gases and organic acids. Thischanges the dough’s internal composition and may give rotis a slightly sour smell or taste. Such changes can make rotis heavier to digest compared to those made from freshly kneaded dough.

* Can Trigger Gas and Bloating

Dough stored beyond 12–24 hours often becomes over-fermented. This weakens its structure and makes rotis denser after cooking. Dense rotis take longer to break down in the stomach and intestines, which may lead to gas, bloating, and acidity — especially in people with sensitive digestion.

* Gluten Structure Gets Disturbed

As stored dough continues fermenting, gluten strands start breaking down more than desired.This affects both texture and digestibility. Rotis may turn chewy or sticky and harder to roll. In the body, analtered gluten structure can slow digestion and leave you feeling overly full or uncomfortable after meals.

* Texture and Taste Quality Drops

Fresh dough produces soft, fluffy rotis with better taste. Refrigerated dough often turns darker, sticky, or dry on the surdata-face. Even if it looks usable, the final rotis may taste flat or slightly sour and feel rubbery instead of soft, reducing overall meal satisfaction.

* Nutrient Value Gradually Reduces

Whole wheat contains natural vitamins and minerals that are best preserved in fresh dough. Long storage exposes dough to moisture and air, which can slowly reduce nutrient quality. While rotis still provide calories, their nutritional value may decline over time compared to freshly prepared dough.

* May Affect Blood sugar Response

Extended fermentation can partially break down starches. This may cause rotis to digest faster in some cases, potentially leading to quicker blood sugar spikes.People managing diabetes or metabolic health should be more cautious about frequently using old stored dough.

* Better Practice for Daily Use

For best digestion and nutrition, knead only the amount of dough needed for one meal. If storage is necessary, keep it airtight and try to use it within 8–12 hours. Fresh dough remains the healthier everyday choice.

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