Maida

All-purpose flour, also known as refined flour or simply flour, is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. It is very common in Indian cuisine especially for various many Indian breads. It is commonly used in baking cakes, pies, and other desserts. It may also be used as a thickening agent. It is white and powdery, unlike whole wheat flour which is creamish and grainy.

Maida is most commonly used in breads, cookies, pastries, and cakes. It is used for making noodles, the outer coverings of momos, pasta, spaghetti, pizza crusts. In India. it is used in making traditional Indian pan-based breads like naans. Our breakfast staple - white breads are made with maida. It may be used to thicken sauces or as a crusty coating for fried foods. It is also used in Indian mithai.

The remains left behind once the bran and germ are removed from the wheat, are known as white flour. The Bran contains 76% of the vitamins and minerals in wheat. Hence, the nutritional value of the leftover product is negligible. Whole wheat flour, made of the brown outer layer known as bran, is considered to be healthier than maida since it contains a higher level of dietary fiber.