| Display title | Biology:Maida flour |
| Default sort key | Maida flour |
| Page length (in bytes) | 4,161 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 391745 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>MedAI |
| Date of page creation | 20:32, 3 July 2021 |
| Latest editor | imported>MedAI |
| Date of latest edit | 20:32, 3 July 2021 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Maida is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. |
