Difference between Maida and All purpose flour Maida is widely available in india but not around the world Maida is known as strong bread flour used to make dough for bread and yes pizza base , apparently this is only known by chefs Other is weak flour or all purpose flour, used for making biscuits and cookies Another flour is cake flour which by name you must have guessed what it's
Substituting white flour for maida in making Indian samosas By replacing 28 6 grams of white flour with potato starch or cornstarch, your mixture would have the the 7 5% protein content of maida That looks good on paper, but my gut says to split the difference I'd first try a mixture of 15 grams of potato or corn starch and 85 grams of white flour as a substitute for 100 grams of maida
Any other flour which can be used to replace Maida flour for chewy . . . Maida has been linked with diabetes[10] and known to cause blood sugar imbalances, have negative influence on Insulin [1] Consuming maida makes people become prone to kidney stone and heart disease [11] Maida contains anti-nutrients which can affect the digestive process and maida is popular in a white color, bleached with benzoyl peroxide,
Can I use Maida atta instead of plain flour for breading? Maida is made only from the endosperm (the large, starchy part of the wheat kernel), while atta is made from the whole grain, including the bran Both are super-refined, though, so you might want to add a couple of tablespoons of finely crushed dried bread crumbs to the flour to give it some grain (texture); that way, it won't be as prone to
baking - What side effects should I expect by . . . - Seasoned Advice Last time I replaced maida with chickpea flour (keeping all other ingredients and their quantities same) in carrot cupcakes The only difference I noted was in rising The cupcakes didn't rise much There was absolutely no difference in texture softness taste In fact these cupcakes tasted a lot better
Pizza browning agent substituting proportion - Seasoned Advice I used coarse whole wheat dough without browning agent and didn't use sufficient water (mostly?!) in my 1st iteration which didn't bake well at all 2nd time, I used something called maida (all purpose flour) with a browning agent which was better I'm following Pizza Bible by Tony Gemignani He tells to use browning agent so I'll go with it
Is using hot water to make chapathi dough a good idea? Yes, using warm water helps keep the dough soft and also helps with the kneading Hot water denatures the proteins in the dough and also apparently makes it harder for gluten to form
What does flour smell like when it goes bad? - Seasoned Advice Stack Exchange Network Stack Exchange network consists of 183 Q A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers
baking - Create my own high-gluten flour by mixing vital wheat gluten . . . Not really what you're asking, but I recently discovered "making gluten (aka seitan) from flour directly by kneading, soaking, waiting and washing" which is a method to get concentrated gluten direct from ordinary flour without needing to buy rather expensive vital wheat gluten