[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-92955-en":3,"doc-seo-92955-105":29,"detail-sidebar-cat-0-en-105":90},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":4,"is_deleted":4,"is_public":20,"is_downloadable":20,"audit_status":20,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":13,"seo_description":14,"update_tm":27,"read_time":28},92955,1374391974585,"Genevieve","https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c",7,"Healthcare","Why Does Poori Puff Up? - Science Behind Puffy Indian Bread","Aditi and Aarav love pooris and wonder how the bread puffs so perfectly while frying. The story compares puffing methods like blowing air into balloons and using a pump, then asks why Ma’s poori rises without extra tools. Through an at-home observation, the narrative explains how whole-wheat flour absorbs water and how proteins in wheat become enlarged, expand, and press together to create the puffing effect.","Why Does Poori Puff Up?  \nAuthor: Varsha Joshi  \nIllustrator: Sonal Gupta  \nEnglish Story Book  \nWhy Does Poori Puff Up?  \nAuthor: Varsha Joshi Illustrator: Sonal Gupta Reformatted for Bloom By: Cara Ediger Pratham Books  \nEnglish  \nWhy Does Poori Puff Up? Author: Varsha Joshi  \nIllustrator: Sonal Gupta  \nCopyright © 2015, Pratham Books  \nYou are free to make commercial use of this work. You may adapt and add to this work. You must keep the copyright and credits for authors, illustrators, etc.  \nAditi and Aarav love pooris.  \nHalwa-poori, kheer-poori and shreekhand– poori. Yummy! Chhole-poori or aaloo-poori.  \nfinger-licking good!  \nPooris are tasty, whatever you may eat them with! The smell of pooris frying! Oh, so wonderful. The sight of pooris swimming in hot oil! One look at golden, crispy, hot, puffed pooris and Aditi and Aarav rush to get the roundest and the most puffed ones.  \nBut how does the poori puff?  \nIs there air inside? Who fills the poori with air? Aditi and Aarav blow air into balloons,to make them puff up. Pa uses a pump to fill air in the tyre of his bicycle.  \nBut Ma doesn’t seem to use any of these methods to puff the poori.  \nShe just fries them and they puff. Amazing!  \nAditi and Aarav decide to observe, ask questions and find answers the next time pooris are made at home.  \nPa has put some whole-wheat flour in a big dish. Headds a little oil and some salt and starts mixing water into the flour.  \nHow come the flour is absorbing the water readily?  \nWell, the reason is, something in the wheat flour is very thirsty! When you are thirsty what do you do? You drink water.  \nGliadin 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.  \nAs 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.","cbCaia4U9aOlb34t","https://ap.wps.com/l/cbCaia4U9aOlb34t","pdf",53472028,1,32,"English","en",105,"# Aditi and Aarav’s Poori Love\n## The Question: How Does a Poori Puff?\n## Air, Pumps, and the Mystery of Frying\n## Flour, Water, and Thirsty Proteins\n## Proteins Expand and Push Together","[{\"question\":\"How do Aditi and Aarav think pooris puff up at first?\",\"answer\":\"They compare it to balloons and bicycles—blowing air into balloons and using a pump to fill a tire.\"},{\"question\":\"Why does Ma’s poori puff without any extra air-filling tools?\",\"answer\":\"The story explains that when Ma fries the dough, the wheat flour absorbs water and the proteins expand.\"},{\"question\":\"What role do gliadin and glutenin play in poori puffing?\",\"answer\":\"Gliadin and glutenin proteins are described as molecules that drink water, grow larger, expand, and press together, helping the poori puff.\"}]",1784323896,81,{"code":4,"msg":30,"data":31},"ok",{"site_id":24,"language":23,"slug":32,"title":13,"keywords":33,"description":14,"schema_data":34,"social_meta":85,"head_meta":87,"extra_data":89,"updated_unix":27},"why-does-poori-puff-up-science-behind-puffy-indian-bread","",{"@graph":35,"@context":84},[36,53,67],{"@type":37,"itemListElement":38},"BreadcrumbList",[39,43,47,50],{"item":40,"name":41,"@type":42,"position":20},"https://docshare.wps.com","Home","ListItem",{"item":44,"name":45,"@type":42,"position":46},"https://docshare.wps.com/document/","Document",2,{"item":48,"name":12,"@type":42,"position":49},"https://docshare.wps.com/document/healthcare/",3,{"item":51,"name":13,"@type":42,"position":52},"https://docshare.wps.com/document/why-does-poori-puff-up-science-behind-puffy-indian-bread/92955/",4,{"url":51,"name":13,"@type":54,"author":55,"headline":13,"publisher":57,"fileFormat":60,"inLanguage":23,"description":14,"dateModified":61,"datePublished":61,"encodingFormat":60,"isAccessibleForFree":62,"interactionStatistic":63},"DigitalDocument",{"name":9,"@type":56},"Person",{"url":40,"name":58,"@type":59},"DocShare","Organization","application/pdf","2026-07-17",true,{"@type":64,"interactionType":65,"userInteractionCount":4},"InteractionCounter",{"@type":66},"ViewAction",{"@type":68,"mainEntity":69},"FAQPage",[70,76,80],{"name":71,"@type":72,"acceptedAnswer":73},"How do Aditi and Aarav think pooris puff up at first?","Question",{"text":74,"@type":75},"They compare it to balloons and bicycles—blowing air into balloons and using a pump to fill a tire.","Answer",{"name":77,"@type":72,"acceptedAnswer":78},"Why does Ma’s poori puff without any extra air-filling tools?",{"text":79,"@type":75},"The story explains that when Ma fries the dough, the wheat flour absorbs water and the proteins expand.",{"name":81,"@type":72,"acceptedAnswer":82},"What role do gliadin and glutenin play in poori puffing?",{"text":83,"@type":75},"Gliadin and glutenin proteins are described as molecules that drink water, grow larger, expand, and press together, helping the poori puff.","https://schema.org",{"og:url":51,"og:type":86,"og:title":13,"og:site_name":58,"og:description":14},"article",{"robots":88,"canonical":51},"index,follow",{"doc_id":7,"site_id":24},{"code":4,"msg":5,"data":91},[92,96,100,104,109,114,117,122,127,130,134],{"id":20,"doc_module":4,"doc_module_name":45,"category_name":93,"show_sort_weight":94,"slug":95},"Story & Novel",90,"story-novel",{"id":46,"doc_module":4,"doc_module_name":45,"category_name":97,"show_sort_weight":98,"slug":99},"Literature",80,"literature",{"id":52,"doc_module":4,"doc_module_name":45,"category_name":101,"show_sort_weight":102,"slug":103},"Exam",70,"exam",{"id":105,"doc_module":4,"doc_module_name":45,"category_name":106,"show_sort_weight":107,"slug":108},5,"Comic",60,"comic",{"id":110,"doc_module":4,"doc_module_name":45,"category_name":111,"show_sort_weight":112,"slug":113},6,"Technology",50,"technology",{"id":11,"doc_module":4,"doc_module_name":45,"category_name":12,"show_sort_weight":115,"slug":116},40,"healthcare",{"id":118,"doc_module":4,"doc_module_name":45,"category_name":119,"show_sort_weight":120,"slug":121},8,"Research & Report",30,"research-report",{"id":123,"doc_module":4,"doc_module_name":45,"category_name":124,"show_sort_weight":125,"slug":126},9,"Religion & Spirituality",20,"religion-spirituality",{"id":125,"doc_module":4,"doc_module_name":45,"category_name":128,"show_sort_weight":125,"slug":129},"World Cup","world-cup",{"id":131,"doc_module":4,"doc_module_name":45,"category_name":132,"show_sort_weight":131,"slug":133},10,"Lifestyle","lifestyle",{"id":135,"doc_module":4,"doc_module_name":45,"category_name":136,"show_sort_weight":105,"slug":137},19,"General","general"]