Maida is made from the endosperm: 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.
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Maida is a finely-milled, white wheat flour commonly used in India. It is obtained from the endosperm part of the wheat grain and can be made from winter- or summer-wheat varieties.Although not the exact equivalent of U.S. all-purpose flour, maida is often labeled a multi-purpose flour and is very similar to U.S. cake flour. It is bleached either under normal ambient oxidation conditions or with common bleaching agents.
Being an Indian ingredient, maida is governed by the Food Safety and Standards Authority of India.
Maida is used extensively in Central Asian and Southeast Asian cuisine.
Maida does not contain fibres. Fibres help to clean your gut of food debris.
Good cholesterol or HDL helps to flush out the bad cholesterol or LDL.
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