Question

give reason why does a puri puff up like a balloon when we fry it

Answer 1

Gliadin and Glutenin are the two types of proteins in the wheat. Proteins and all other chemical substances are made up of tiny units called molecules. The molecules in these proteins are very thirsty. As soon as water is put in the flour, these molecules drink it. Then they become big and fat. They expand. Naturally, they don't have enough space to sit comfortably. So they touch and push each other. They actually stick to each other. 5 Sometimes, you hold each other's hand and make a chain while playing. The whole chain then moves about. Similarly, these molecules stick together and form a network.

Answer 2

Puri puff up like a balloon when we fry it.

Explanation:

When the puri dough is made, water is added to the wheat flour. The tiny molecules present in the wheat flour absorbs water and starts to expand. In this process a new protein is formed that is known as gluten. When the rolled puris are put in the pan with heated oil, the water present in the dough starts to form steam. This helps the upper part of the puri to raise up.

Learn more:

Why do puris float on the oil while frying. .

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