Nutrition experts have cautioned that keeping kneaded wheat dough in the refrigerator for extended periods can be harmful to health. Although refrigeration slows fermentation, it does not stop it completely, allowing yeast to continue producing carbon dioxide and acids. This process can alter the dough’s taste, making it sour or bitter, and may lead to bacterial growth. When stored for more than 24 hours, gluten begins to break down, resulting in sticky, dense dough and hard bread. Consuming such dough can cause digestive issues including bloating, indigestion, and acidity. Additionally, prolonged storage reduces essential vitamins and minerals, lowering the nutritional value of the bread. Experts also warn that the starch in old yeast dough breaks down faster, potentially causing sudden spikes in blood sugar levels, posing risks for diabetic or glucose-sensitive individuals. Proper storage methods are recommended to maintain freshness and safety.