Indian Wheat Flour (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). 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.
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.
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.
|Protein||10.50 % Max.|
|Gluten (Wet Basis)||28.00% Min.|
|Gluten (Dry Basis)||10.50% Min.|
|Moisture||13.00 % Max.|
|Ash On Dry Basis||0.65% Max.|
|Crude Fiber||0.50% Max.|