Maida

Maida is a finely milled, highly refined wheat flour made from the endosperm of the wheat grain, with the bran and germ removed. It is widely used in Indian cuisine for baking and making products like breads, pastries, cakes, biscuits, naan, bhature, and fast foods because of its soft, powdery texture and ability to produce light, fluffy, and tender baked goods.

• Rich in Carbohydrates: Contains about 73–77% carbohydrates, providing a quick and accessible source of energy.

• Low in Protein and Fiber: Typically contains around 10–12% protein but has very low fiber due to the removal of bran during milling, making it less nutritious compared to whole wheat flour.

• Low Fat Content: Contains less than 1% fat.

• Fortified Nutrients: In India, maida is often fortified with nutrients like iron, zinc, vitamin A, folic acid, and B-vitamins to improve its nutritional profile.

• Soft Texture and Neutral Flavor: Its fine grain and neutral taste make it ideal for producing soft, airy textures and allowing other flavors to shine in recipes.

• Versatile in Cooking: Used for a wide range of products including cakes, pastries, naan, kulcha, kulfi, noodles, and as a thickener for sauces and coatings for fried foods.

Maida is less nutritious than whole wheat flour (atta) because it lacks the bran and germ, resulting in lower fiber, vitamins, and minerals. It is recommended to consume maida-based products in moderation as part of a balanced diet.