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Maida (flour)

Type of wheat flour

Maida (flour)

Type of wheat flour

Maida flour
Maida flour

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

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). 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 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.

Controversy

A common claim in the popular media is that maida contains alloxan, added as a bleaching agent or formed as a byproduct of bleaching. While it is a minor product of xanthophyll oxidation, there is no evidence that trace amounts of alloxan formed comprise a health risk.{{Citation |access-date=September 10, 2011 |url-status=bot: unknown |archive-url=https://web.archive.org/web/20110915221859/http://oss.mcgill.ca/everyday/alloxan.pdf |archive-date=September 15, 2011

References

References

  1. Manu Vipin. (2011-10-31). "A life without bread and pasta? Unthinkable!". Times of India.
  2. Sharon Tyler Herbst and Ron Herbst. "The Food Lover's Companion - Fourth edition by Barron's Educational Series (2007)".
  3. "Patent US5114079 - Simplified method and apparatus for producing white flour from wheat grain".
  4. "Patent US2433611 - Bleaching of wheat flour and like milled products".
  5. "Patent US6098905 - Method for producing an atta flour".
  6. (10 July 2013). "Why this Kolaveri against Kerala porotta?". The Times of India.
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