Description

Maida, also known as all-purpose flour (APF) or refined wheat flour, is a finely ground flour commonly used in baking and cooking, particularly in South Asia. It’s derived from the endosperm, the starchy white part of the wheat grain, after removing the bran (outer layer) and germ (nutrient-rich core). Maida is a fine, white flour with a smooth and silky texture. It lacks the gritty texture and brown flecks you might find in whole wheat flour due to the absence of bran and germ. Maida has a low gluten content, which makes it ideal for soft and fluffy baked goods like cakes, pastries, cookies, and naan bread. It readily absorbs liquids and fats, creating a smooth batter or dough. However, the low gluten content also means dough made with maida might lack the chewiness and elasticity of bread made with higher-gluten flours. Maida is lower in dietary fiber, vitamins, and minerals compared to whole wheat flour because these nutrients are concentrated in the bran and germ, which are removed during processing. It’s primarily a source of carbohydrates and offers some protein.