Brief Review on Maida Flour Introduction: From the Indian subcontinent, Maida Flour is white flour manufactured from wheat. It closely resembles cake flour since it has been refined, bleached, and finely milled without any bran. Fast food, baked items including pastries and bread, a variety of desserts, and traditional flatbreads all make heavy use of Maida. Due of its many applications, it is occasionally advertised and labeled as "all-purpose flour," despite not being the same as that product. In Pakistan and other Central and South Asian nations, Maida flour is particularly wellliked. It is employed in the production of noodles, breads, and other baked foods. The flour must be fortified according to Indian laws, which call for adding iron, zinc, vitamin A, folic acid, and other B vitamins. Foods made with Maida are not thought to be particularly healthy, thus whenever possible, health-conscious consumers strive to substitute whole wheat flour for it. However, there are several baked goods, which require Maida.
Origin: The two countries that use Maida flour the most are Pakistan and India, particularly the southern region of the former. It is one of three varieties of flour that are frequently used in Indian baking, along with sooji and atta. Maida: Maida is a key ingredient in traditional breads like paratha and naan as well as pastry goods like pastries and confections. Atta: Flatbreads like chapati, roti, naan, and puri are made with atta. Sooji/suji: Sooji/suji: used in the preparation of couscous, puddings, pasta, and morning cereals.