Is called maida wheat flour

Difference Between Maida and All Purpose Flour

Maida is wheat flour, similar to what is sold as cake flour in the US. Like cake flour, maida is finely ground and contains less protein than all-purpose flour. You can use it on bread and cakes, as well as chapatis, parathas, and puris.

To get a flour that is more suitable for all purposes or other types of flour, you can add maita gluten. According to The Fresh Loaf, maida typically contains 7.5% gluten (if someone can find a more authoritative source please edit accordingly).

Cooking for Geeks has a good article on the gluten content of other flours:

Flours with a high gluten content and bread flour are made from durum wheat. Flour with a high gluten content has a gluten content of around 12 to 14%, while bread flour contains around 10 to 13% gluten. Both flours are made almost entirely of durum wheat, but some flours that are high in gluten are treated to reduce the starch content and increase the gluten content to around 14%. These flours are commonly used to make bread. Flour with a high gluten content is reserved for particularly elastic breads such as bagels and pizza.

Cake flour is made from common wheat and has a low gluten content (8-10%). Delicious cakes are made from this flour. Baked goods made from cake flour tend to crumble due to their low gluten content.

All-purpose flour is made from a mixture of hard and soft wheat. The gluten content ranges from 9-12%. This is the most versatile flour, as it can be used to make both cakes and bread. However, bread is not as tough and cakes are not as tender as if you had used bread or cake flour.

Pastry flour is also a mix of hard and soft wheat flour with an emphasis on soft flour. In general, the gluten content is 9-10% and is often recommended for pie crusts.

So again, according to The Fresh Loaf:

Then when you get into the details of the math, start with a formula like (100 parts / 100 parts * 7.5%) + (N parts / 100 parts * 75%) = 10.5% [or 9.5 % or 12.5% ​​or whatever result you want is], then solve for N. Skipping intermediate steps, simplification gives N = ((final percent target * 100) - 750) / 75 (This is also math actually an excessive oversimplification that is not entirely correct. Quite correct abbreviation for adding percentages directly without taking into account more than 100 grams. Hopefully it's "good enough" ...) The bottom line is: for every 100 grams, add Maida in between Add 2.6 and 6.6 grams of gluten powder. Adding 2.6 grams of gluten powder gives a result of about 9.5% gluten, adding 4 grams of gluten powder gives a result of about 10.5% gluten, and adding 6.6 grams of gluten powder gives a result of about 12 , 5% gluten.

According to the original author of that answer, "You may find that bread and cakes made with maida don't keep as long as the same things made with all-purpose flour, but home baking never stays in my house more than a day of experience. "

Aaronut

When you say home baking never "stays close" do you mean it gets done quickly or doesn't last? I hope it is the former because most homemade baked goods shouldn't have any problems keeping up almost as long as bakeries'.

Klypos

"it gets done quickly" is exactly what I mean. OTOH with a strong flour like Maida, breads taste better than with barley flour, but they quickly get stale, which is why the French and Italians make it a point to buy their bread every day. In these countries they buy whole grain bread (Pain Entiere, Pane Integrale) if they want something that lasts longer than a day. The Indian custom of making unleavened bread when needed is just another way to get around the storage problem.

Narmatha Balasundaram

Thank you all! The scones came out well - not great. And it tasted better the day it was made (than the next)