Learn more. Difference between Maida and All purpose flour Ask Question. Asked 10 years, 6 months ago. Active 7 months ago. Viewed k times. Improve this question. Aaronut Narmatha Balasundaram Narmatha Balasundaram 1 1 gold badge 2 2 silver badges 6 6 bronze badges. Add a comment. Active Oldest Votes. Cooking for Geeks has a good article about the gluten content of other flours: High gluten flour and bread flour is produced from hard wheat. Improve this answer.
When you say home baking never "stays around", do you mean that it gets finished off quickly or that it doesn't last? I hope it's the former, because most home-baked goods should have no trouble lasting almost as long as those from bakeries. OTOH with a strong flour like maida, breads taste better than with barley flour but do go stale quickly, which is why the French and Italians make a point of buying their bread on a daily basis.
In those countries, they buy wholemeal bread pain entiere, pane integrale if they want something that lasts for more than a day. The Indian habit of making unleavened breads when needed is just another way around the keeping problem. Thanks all! The scones came out okay - not great. And it tasted better the day it was made than the next — Narmatha Balasundaram.
Scratch my last comment - according to Wikipedia it has almost no protein, implying a very low gluten strength, so it should be fine for cakes although the taste might be a little weird. The point about maida is that it does not include the husk or bran. It comes from the centre of wheat grain - like white rice has the husk removed, maida is made from wheat with the husk removed. Yup, I don't know I was thinking back in Seema Seema 31 1 1 bronze badge.
Mike Baranczak Mike Baranczak 5 5 silver badges 5 5 bronze badges. It doesn't quite work that way; AP flour sits in middle range of gluten strength, so you can use it for either pastries or breads; from what I understand, Maida has about the same strength as cake flour, so you'd have a hard time using it to make Western-style bread. If you were making a Kashmiri naan with egg to cook in a tandoor, it would work satisfactorily with either flour, but taste better with maida.
A Bangladeshi naan is like a thick chapati, try that with all purpose flour and it is so heavy that it is barely edible. For Western-style bread, the French make their baguettes with a very strong flour, and maida works fine.
Use maida to make an English style loaf, and it will be great to eat but will not be anything like as good the next day. The bottom line is: for every grams Maida, add somewhere between 2. Adding 2. According to the original author of this answer, "You might find that bread and cakes made with maida don't keep as well as the same things made with all-purpose flour, but home baking never stays around for more than a day in my experience.
Skip to content baking flour substitutions I'm baking tonight and I'm out of All purpose flour. Best Answer. Cooking for Geeks has a good article about the gluten content of other flours: High gluten flour and bread flour is produced from hard wheat. To test the adulteration, you can simply sprinkle some flour in a glass of water and check if the bran floats on the top. Sometimes wheat flour is also adulterated with chalk powder.
You can check for the presence of chalk powder by adding some dilute hydrochloric acid to the grain sample in a test tube. Naturally gluten-free white or brown rice flour can be used in smaller amounts in cooking, instead of all-purpose flour, such as a thickener in sauces or stews. Take a look! Maida or all purpose flour can be replaced with whole wheat flour.
Since whole wheat flour is light, add only half the required amount. Technically Yes. Corn flour is starch and starch acts as a binding agent and also as a coagulating agent. Maida will do that job. However, you might get a different taste and a feeling that it is not cooked properly. The combined flours should be sifted well before use. Cornflour just makes the cake crumb softer, is great for extra light sponge cakes like chiffon. Maida or refined flour is derived from wheat flour.
Any biscuit or cookie or cake recipe can be made using wheat flour instead of refined flour. Maida is made up of endosperm that is the core of the wheat grain, but it is made up mainly of carbohydrates whereas there are vitamins, minerals, proteins, and fibers in atta or wheat flour.
Maida is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads.
Maida is wheat flour similar to what is sold in the US as cake flour. Like cake flour, maida is finely milled, and it has less protein than all purpose flour. You can use it for bread and cakes, as well as chapatis, parathas and puris. These flours are generally used for making breads.
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