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Maida flour. 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]
Bengali, Bhojpuri, Maithili and Odia malpua is traditionally made only with thickened milk and a little flour (sometimes rice flour instead of wheat flour). Malpua in northern India, particularly in Uttar Pradesh, Bihar and Rajasthan, don't contain fruit. There are several variations, using some or all of the following ingredients: maida ...
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Usually, "rice flour" refers to dry-milled rice flour (Korean: 건식 쌀가루, romanized: geonsik ssal-garu), which can be stored on a shelf. In Korea, wet-milled rice flour (Korean: 습식 쌀가루, romanized: seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. [4]
Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast. Noodle flour is a special blend of flour used for the making of Asian-style noodles, made from wheat or rice.
Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.
Very similar to plain dosa, this version tends to be thicker and, compared to plain dosa, it has a greater ratio of urad dal to rice flour or, in some cases, idli rava. Maida dosa: The maida dosa batter is made from maida (refined flour) by adding water to get dense consistency; chopped onion, chilli, coriander leaves, and salt are added for taste.
Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour) Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta. Manda roti (Rumali roti): Traditional Indian flatbread which thin like handkerchief and cooked on upturned pot. It was known as Mandaka in ancient India. [5]