Many households prepare extra kneaded dough in advance to save time, but experts caution that storing dough in the refrigerator for extended periods can be harmful.
Nutritionists explain that while refrigeration slows down fermentation, it does not stop it completely. The yeast in the dough continues to produce carbon dioxide and acids, which can subtly alter the taste and smell, often making the dough slightly sour or bitter over time.
Storing dough for more than 24 hours can also weaken its gluten structure due to ongoing yeast activity. This breakdown makes the dough sticky and dense, which in turn affects the texture of baked goods, producing hard or heavy bread. Experts warn that consuming bread made from old dough can lead to digestive issues such as indigestion, gas, bloating, and acidity.
In addition to textural changes, prolonged refrigeration reduces the nutritional value of the dough. Essential vitamins and minerals degrade over time, meaning that bread made from older dough may satisfy hunger but offers fewer nutrients.
Furthermore, starch in old yeast dough breaks down more quickly, which can cause a rapid spike in blood sugar. This is particularly concerning for people who need to monitor glucose levels carefully.
To minimize these risks, experts recommend several safety tips for storing dough. First, always use an airtight container to prevent the dough from drying out or absorbing unwanted odors. A thin layer of oil on the dough’s surface can also help maintain moisture.
Dough should not be left at room temperature for long periods; refrigerate it immediately after kneading. Ideally, use refrigerated dough within 24 hours to ensure freshness and safety. For longer storage, dividing the dough into smaller portions before refrigerating can help maintain quality and reduce the risk of spoilage.
By following these expert guidelines, households can enjoy fresh, nutritious, and safe baked goods without compromising taste or health. Proper handling ensures that refrigeration supports convenience without creating potential hazards.
