maida 250 gms
Maida is primarily a source of carbohydrates and has minimal fiber, vitamins, and minerals due to removal of the bran and germ layers. It is often enriched with iron and B vitamins in commercial varieties to improve nutritional value.
About
Maida is a refined, all-purpose wheat flour produced through extensive milling and bleaching of wheat grains, common throughout the Indian subcontinent and Southeast Asia. It is created by removing the bran and germ layers from whole wheat, leaving primarily the white endosperm, which is then ground into an extremely fine powder. The resulting flour is characteristically bright white, silky to the touch, and has a subtle, neutral flavor with minimal nutritional content compared to whole wheat flour.
Maida differs from whole wheat flour (atta) in its refinement level and protein content, typically containing 8-10% protein. It is often bleached with chemical agents to enhance whiteness and shelf stability. The flour is sometimes enriched with vitamins and minerals in commercial production to offset nutritional losses from processing.
Culinary Uses
Maida is the predominant flour for producing refined baked goods, pastries, and confections across Indian, Pakistani, and Bangladeshi cuisines. It is the primary ingredient for cakes, biscuits, donuts, pastries, and traditional sweets such as gulab jamun and samosas. In bread-making, maida produces lighter, less dense loaves compared to whole wheat alternatives, making it preferred for white bread and certain leavened preparations. The flour is also used in batters for deep-fried items like pakoras and in sauces as a thickening agent. Its high starch content and low gluten development make it suitable for tender, crumbly textures in pastries and cookies.