Maida flour

Maida is a wheat flour from the Indian subcontinent. Finely milled without any bran, refined, and bleached, it closely resembles cake flour.


In tamilnadu maida made from tapioca from cassava root. Maida is used extensively for making fast food, baked goods such as pastries, bread,[1] several varieties of sweets, and traditional flatbreads.[2] Owing to this wide variety of uses, it is sometimes labeled and marketed as "all-purpose flour", though it is different from all-purpose flour as commonly understood in the US.


Maida is made from the endosperm and it is developed from (the starchy white part) of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter).[3] Although naturally yellowish due to pigments present in wheat, maida is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents.[4]

While it is milled from winter, and wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein, limiting its use in the preparation of leavened breads.[5]


A commonly held belief is that maida contains alloxan, which itself is banned in developed countries for usage in food, added as a bleaching agent or formed as a byproduct of bleaching.[6] While it is a minor product of xanthophyll oxidation, there is no evidence that trace amounts of alloxan thus formed comprise a health risk.[7]

Research has shown alloxan can damage pancreatic cells.[8]


Maida is used extensively in Central Asian and South Asian cuisine. Flatbreads such as Naan and Tandoori Roti are made using maida. Bhatoora is a fluffy, deep-fried, leavened bread made with maida and yogurt.

The famous Kerala Parotta is also made using maida.

See also


  1. Manu Vipin (2011-10-31). "A life without bread and pasta? Unthinkable!". Times of India. Retrieved 2012-04-22.
  2. Sharon Tyler Herbst and Ron Herbst. "The Food Lover's Companion - Fourth edition by Barron's Educational Series (2007)". Retrieved 2014-07-05.
  3. "Patent US5114079 - Simplified method and apparatus for producing white flour from wheat grain".
  4. "Patent US2433611 - Bleaching of wheat flour and like milled products".
  5. "Patent US6098905 - Method for producing an atta flour".
  6. "Why this Kolaveri against Kerala porotta?". The Times of India.
  7. Schwarcz, Joe (2003), Alloxan (PDF), Department of Chemistry McGill University: Office of Science and Society, p. 1, Archived from the original on September 15, 2011, retrieved September 10, 2011
  8. Szkudelski, T (2001). "The mechanism of alloxan and streptozotocin action in B cells of the rat pancreas" (PDF). Physiological Research. 50 (6): 537–46. PMID 11829314.
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