Why do chapaties rise while cooking?!
When we cook chapaties, some of them rises and some don't!? What is the reason!?Www@FoodAQ@Com
Answers:
When placed on a hot griddle, the water in them releases steam, which has to expand, thus making the puffiness of them!.!.!.!.!.the ones that don't, they don't have as much steam to expel, so they don't puff up!.!.!.!.!.
ChristoperWww@FoodAQ@Com
ChristoperWww@FoodAQ@Com
Chapatis are layers of dough, the steam trapped inside causes the puffing during cooking!. If they rolled out nicely, the layers will cause this puffing!.Www@FoodAQ@Com
when chapati is put on the tawa or grill, the water vapours due to heat!. converts in layers and becomes like balloon!. if vapours pass through a little hole it dosn't become like balloon!.Www@FoodAQ@Com
There are three factors which are responsible for proper rising of chapati!.
1!. Water content of the dough!.
2!. Rolling out of chapati
3!. Temperature of the griddle!.
1!. Water content of the dough should be optimum!. That requires one's own judgement!. By practice you can adjust the water content!. Keep the dough at least 10 minutes aside after making it!. Then start making the chapaties!. also donot keep it too long after making the dough!. In summer season it gets thinner and thinner and becomes difficult to roll the chapaties!.
2!. Rolling out of chapati: Chapati should not be rolled out too thin or too thick!. Thin chapati becomes very hard and thick chapati feels like a rubber!.
3!. Temperature of the griddle!. Shoul not be very low and very high!. Should be moderate!.
After making proper dough, rolling out of the chapaties and keeping the temperature optimum, all chapaties can rise properly!. A properly cooked chapati can remain soft after 8- 20 hours!. It requres great deal of practice after all!.Www@FoodAQ@Com
1!. Water content of the dough!.
2!. Rolling out of chapati
3!. Temperature of the griddle!.
1!. Water content of the dough should be optimum!. That requires one's own judgement!. By practice you can adjust the water content!. Keep the dough at least 10 minutes aside after making it!. Then start making the chapaties!. also donot keep it too long after making the dough!. In summer season it gets thinner and thinner and becomes difficult to roll the chapaties!.
2!. Rolling out of chapati: Chapati should not be rolled out too thin or too thick!. Thin chapati becomes very hard and thick chapati feels like a rubber!.
3!. Temperature of the griddle!. Shoul not be very low and very high!. Should be moderate!.
After making proper dough, rolling out of the chapaties and keeping the temperature optimum, all chapaties can rise properly!. A properly cooked chapati can remain soft after 8- 20 hours!. It requres great deal of practice after all!.Www@FoodAQ@Com
Actually Chappati is rating you - the one which Rises gives u +ve point and the one which do not gives you -ve point - but in either case - chappati maker tries to justifiy herself / himself for taking up job with interest!.
In fact - its the technique while one kneeds the dough - the proper combination of water and flour - a little bit of oil and salt can do the job!. Aging for a while (20-30 min) can start its fermentation process!. But the most important how it forms gluten - (A wheat protein responsible to form a network), the better the network, chappati will rise - indicating the good network formed by gluten)!. also it's the way you roll before putting it on Tawwa!.Www@FoodAQ@Com
In fact - its the technique while one kneeds the dough - the proper combination of water and flour - a little bit of oil and salt can do the job!. Aging for a while (20-30 min) can start its fermentation process!. But the most important how it forms gluten - (A wheat protein responsible to form a network), the better the network, chappati will rise - indicating the good network formed by gluten)!. also it's the way you roll before putting it on Tawwa!.Www@FoodAQ@Com
THE R MADE WHEAT FLOAR WHICHIS MIXED IN WATER AND WHEN IT BECOMES HOT THE STEAM FILLS IN SO IT RISESWww@FoodAQ@Com