Maida, maida flour, or maida mavu is a type of wheat flour originated from the Indian subcontinent.^[1][2] It is a super-refined^{[citation needed]} wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added^{[citation needed]}.

Production

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.^[4]

While it is milled from winter 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]

Controversy

A common maida contains alloxan, which itself is banned in a lot of 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 formed comprise a health risk.^[7]

See also

• Atta
• Graham bread
• Semolina
• Jalebi
• Ultra-processed food

References