Why does bread swell like a ball? Do you know the answer? Papa became clean bold on son’s question!

Roti is prepared daily in 99 percent of Indian families. From breakfast to dinner, no meal in the kitchen is complete without roti. People here generally eat wheat rotis. Actually, roti is also made from the flour of various millets like millet, barley, maize etc. But, their prevalence is less as compared to wheat. Especially in urban areas, mainly bread made from wheat flour is eaten. Well, today we are talking about an interesting information regarding roti. Actually, this whole story originated from a child’s question and became a topic of discussion. Seeing the rotis being made daily in the kitchen of the house, a child asked his parents why these rotis swell like a ball? What is the scientific reason behind this?

It seems like a very simple question but the parents became clearly bold on their son’s question. Then he tried to find the answer on Google in the mobile era. Actually, this entire story has been lifted from Quora website. While baking bread on the pan here swell like a ball Many people have given answers about this. We have also collected some answers from here and shared them with you.

Radhe Shyam, a user retired from the Education Department of Haryana Government, says – When we Bread When it is put on the pan, a layer is formed due to baking on that side. Then when the other side is baked, a layer is formed on that side also. On this side, we cook the roti completely from both the sides. Now we cook the first side again. Now a layer has been formed on both the sides, in such a situation, the steam formed between the two layers due to baking does not get a way to escape and the steam starts expanding. And due to this steam, both the layers separate and the roti swells like a ball.

carbon dioxide cause
Another user studying B.Tech writes- Bread The reason for swelling is carbon dioxide gas. What actually happens is that when we mix water in flour and knead it, then a flexible layer is formed from the proteins included in wheat. It is called lasa or gluten and its specialty is that it absorbs carbon dioxide inside itself.

Bread made from maize, sorghum and millet does not rise.
Another user writes – When wheat is cooked on the pan in the kitchen. Bread When cooked, it fills with air and swells, but if jowar or maize roti is made on the same pan in the same kitchen, it does not swell. The simple question is why does this happen? wheat bread Where does the air get filled inside? Actually, the swelling of wheat bread is a great example of science and engineering. If the technique of rolling the roti is changed then air will not be able to fill it. You must have remembered that not all rotis rise, only chapatis rolled with experienced hands are able to rise.

chapatti puffing The cause is carbon dioxide. When we mix water in flour and knead it, then a flexible layer is formed from the proteins included in wheat. It is called gluten and its specialty is that it absorbs carbon dioxide inside itself. This is the reason why wheat flour swells after kneading. When we roll chapatti and heat it on the pan, carbon dioxide tries to come out from below. In this struggle, she divides the chapatti into two layers. In this process, she makes the upper part of the roti puff up.

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Tags: Strange and strange, The news is coming, OMG