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All-purpose flour and maida are both types of wheat flour, but maida is a finely milled flour with a higher gluten content compared to all-purpose flour. This higher gluten content in maida makes it better suited for making Indian breads like naan and parathas, while all-purpose flour is more versatile and commonly used in a variety of baked goods like cakes, cookies, and breads. The differences in gluten content can affect the texture and structure of the final baked goods, with maida producing a chewier and denser result compared to all-purpose flour.

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5mo ago

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