is wheat flour the same as maida?
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Maida is basically endosperm of wheat grain whereas wheat flour or atta contains husk bran, germ, and endosperm of wheat. ... Wheat flour or atta is used to make rotis, whereas maida is used to make naan and paranthas. 3. Whole wheat flour is considered better for our health than white flour or maida.
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White flour is made from heavily refined and processed wheat grains since they are bleached while whole wheat flour is made from grains that have not undergone heavy processing. Whole wheat and white flours differ in their nutritional value.
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All purpose flour is wheat flour that has been stripped of most of the nutrients, bleached, and then fortified with vitamins to replace what was taken out. Gram flour is milled from chickpeas (garbanzo beans), or lentils, or similar legumes. ... Gram flour is a flour made from lentils or chickpeas.
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A. The main difference among flour types is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. ... Bread flour is an unbleached, high-gluten blend of mostly hard wheat and is best used in yeast breads. Cake flour is made predominantly of soft wheat.
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Whole wheat flour is wheat flour that includes the bran and germ. ... Bread flour is white flour (ground from the endosperm of the wheat grains with the bran and germ removed) of higher protein content than all purpose flour. Whole wheat flour is wheat flour that includes the bran and germ.
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Maida flour was originally used in India to make traditional flatbreads whereas all-purpose flour was not. In India, however, maida flour is also called “all-purpose flour” because it is very versatile in the kitchen, just like the all-purpose flour sold across the United States and Canada.
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The difference between graham flour and regular whole wheat flour is that the components of the wheat grain, the bran, germ, and endosperm are separated and ground separately. ... In graham flour the endosperm is ground finely so that a white flour is produced while the bran and germ are ground coarsely.
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Cake flour is made predominantly of soft wheat. Its fine texture and high starch content make it ideal for making tender cakes, cookies, biscuits, and pastries that do not need to stretch and rise much. Pastry flour is similar to cake flour but has a slightly higher gluten content.
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Honey Maid Graham Crackers are made with, whole grain wheat flour. Due to the fact that the key ingredient is wheat flour, it is safe to say that Honey Maid Graham Crackers must be avoided if you are gluten intolerant or have any form of celiac disease.
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Bread flour is an unbleached, high-gluten blend of mostly hard wheat and is best used in yeast breads. Cake flour is made predominantly of soft wheat. ... Pastry flour is similar to cake flour but has a slightly higher gluten content.
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One of the main differences between whole wheat and white flour is the fiber content. Whole wheat flour naturally has the level of fiber found in wheat, while most of the fiber has been removed from white flour during processing. ... It also has more iron, calcium, protein, and other nutrients than white flour.
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Whole Wheat Flour is far superior to refined flour in making this healthy roti. Just be careful to not have Thepla with pickle. A good combintion is to have Thepla with fresh curds. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food.
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White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ.
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Maida flour is low in protein (gluten), an advantage for producing high-volume, soft/tender cakes with fine grain. Its high extensibility and stretchability are desirable qualities for a variety of Indian pastries and baked goods.
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Brown bread is a mix of flour (Maida) and whole wheat flour (atta). The proportions vary but essentially it is 50 percent of each or more of whole wheat flour for it to be called 'brown bread'. Whole wheat, as it says, is using 100% Of whole wheat flour which is our regular Atta.
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Bleached flour is a softer flour, which has the lowest protein content (gluten), somewhere around 8%. ... Whole Wheat Bread Flour has the same high protein (gluten) content of 12% to 14% and is used to make all types of whole wheat breads, bagels, pizza crust, and biscuits.
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The answer often goes something like: Well, yes, and no. “You can take your recipes and start substituting whole-wheat flour for a portion of the white flour,” the team at King Arthur Flour writes in Whole Grain Baking. But, “In most cases, you can't just take out white flour and put in whole-wheat flour.”