Paratha becomes hard due to starch retrogradation, a natural process that occurs when starch molecules reorganize and lose moisture, leading to increased rigidity.
Understanding Starch Retrogradation
Starch, a key ingredient in paratha, is composed of amylose and amylopectin. These molecules form a gel-like structure when hydrated, giving the paratha its soft and pliable texture.
However, over time, amylose molecules realign, forming a more tightly packed structure. This process, known as retrogradation, expels water, resulting in the paratha becoming hard and stale.
Factors Contributing to Hardening
Several factors can accelerate starch retrogradation and make paratha harden faster:
- Cooling: As paratha cools down, the starch molecules have more time to rearrange, leading to faster retrogradation.
- Storage: Storing paratha at room temperature allows moisture to escape and retrogradation to occur more rapidly.
- Moisture: Paratha with higher moisture content initially will take longer to harden but eventually will become hard due to the loss of moisture.
Solutions for Preventing Hardening
To keep paratha soft and fresh for a longer time, consider these solutions:
- Storing Properly: Store paratha in an airtight container at room temperature for a few days or freeze for longer storage.
- Reheating: Reheat paratha by steaming or wrapping in a damp cloth and microwaving for a few seconds to restore moisture and softness.
- Adding Fat: Adding ghee or oil during preparation can reduce the rate of retrogradation by creating a barrier that slows down moisture loss.
