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Maida (flour)
is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. Owing to this wide variety of uses, it is sometimes labeled and marketed as "all-purpose flour", though it is different from all-purpose flour. Production is made from the endosperm: the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter). Although naturally yellowish due to pigments present in wheat, is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents. While it is milled from winter wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maida Flour
is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. Owing to this wide variety of uses, it is sometimes labeled and marketed as "all-purpose flour", though it is different from all-purpose flour. Production is made from the endosperm: the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter). Although naturally yellowish due to pigments present in wheat, is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents. While it is milled from winter wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein, limit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alloxan
Alloxan, sometimes referred to as ''alloxan hydrate'', is the name of the organic compound with the formula OC(N(H)CO)2C(OH)2. It is classified as a derivative of pyrimidine. The anhydrous derivative OC(N(H)CO)2CO is also known, as well as a dimeric derivative. These are some of the earliest known organic compounds. They exhibit a variety of biological activities. History and literature The compound was discovered by Justus von Liebig and Friedrich Wöhler. It is one of the oldest named organic compounds. It was originally prepared in 1818 by Luigi Valentino Brugnatelli (1761-1818) and was named in 1838 by Wöhler and Liebig. The name "Alloxan" emerged from an amalgamation of the words "allantoin" and "Oxalsäure" ( oxalic acid). The alloxan model of diabetes was first described in rabbits by Dunn, Sheehan and McLetchie in 1943. The name is derived from allantoin, a product of uric acid excreted by the fetus into the allantois, and oxaluric acid derived from oxalic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalebi
''Jalebi'' (, , , Urdu: جلیبی, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''jerry'', ''mushabak'', ''z’labia'', or ''zalabia.'' The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water). In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. The North African dish of ''Zalabia'' uses a different batter and a syrup of honey (Arabic: ''ʻasal'') and rose water. History The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. The earliest known h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graham Bread
Graham bread is a name for whole wheat bread that was inspired by the teachings of famous health reformer Sylvester Graham. History Sylvester Graham was a 19th-century health reformer who argued that a vegetarian diet, anchored by bread that was baked at home from flour that was made from whole wheat flour, was part of a healthful lifestyle that could prevent disease. In 1837, Graham published the popular book ''Treatise on Bread and Bread-Making'', which included a history of bread and described how to make Graham bread, though the passage is absent of any exact measurements and instead calls upon the baker's "good judgment." It was reprinted in 2012 by Andrews McMeel Publishing, as a selection of its American Antiquarian Cookbook Collection. Like Graham crackers, Graham bread was high in fiber and made from graham flour free from the chemical additives that were common in white bread at that time such as alum and chlorine. He argued that these chemical additives were un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atta Flour
Atta/Ata (Urdu: ; Hindi: , Bengali: আটা, romanized: Āṭā) or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent. Properties Whole common wheat ('' Triticum aestivum'') is generally used to make atta; it has high gluten content, which provides elasticity, so dough made out of atta flour is strong and can be rolled into thin sheets. The word ‘whole’ is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm. Atta was traditionally ground in the home on a stone chakki mill. This is useful when using a tandoor, where the flatbread is stuck to the inside of the oven, and also makes chapatis softer as the dough absorbs more water. Gallery File:Chapaticooking.jpg, Rolling of atta dough File:Tandoor roti.jpg, Roti cooking in a tandoor File:Mintparatha.jpg, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhatoora
Bhatoora (also known as batoora, bhatura, batura, or pathora) ( hi, भटूरा, pa, ਭਟੂਰਾ) is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent. It is commonly served as a midday meal or a breakfast dish in northern and eastern India. Paired with chickpea curry (called '' chole'' or ''channe),'' it forms a traditional dish called '' chole bhature'' which originated in Punjab. This bread is like the puri bread but is made with leavened dough. Preparation A typical recipe includes all-purpose flour (''maida''), dahi (yogurt), '' ghee'' or oil, and either yeast or baking powder. Once kneaded well, the dough is left to rise, and then small balls of this dough are either hand-rolled or flattened using a rolling pin. The bread pieces are then deep fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy. Bhatura is often eaten with yogurt, pickle, or vegetables. When eaten with chole, it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius and Fiji. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. ''Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is ''kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word (''rotikā''), meaning "bread". Preparation Roti dough may be rolled out with a rolling pin to create flat, round pieces. This may be done on a circular, flat board called a roti board. Variants File:Roti-obaid.jpg, Roti in the Indian subcontin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naan
Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Etymology The earliest appearance of "naan" in English is from 1803 in a travelogue of William Tooke. The Persian word ''nān'' 'bread' is attested in Middle Persian as ''n'n'' 'bread, food', which is of Iranian origin, and is a cognate with Parthian ''ngn'', Kurdish ''nan'', Balochi ''nagan'', Sogdian ''nγn-'', and Pashto ''nəγan'' 'bread'. ''Naan'' may have derived from bread baked on hot pebbles in ancient Persia. The form ''naan'' has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread ( tandyr nan). The spelling ''naan'' has been recorded as being first attested in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine From The Indian Subcontinent
Cuisine of the Indian subcontinent includes the cuisines from the Indian subcontinent comprising the traditional cuisines from Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka. Staples and common ingredients Chapati, a type of flat bread, is a common part of meals to be had in many parts of Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the Indian subcontinent. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries. Common meats include lamb, goat, fish, chicken and beef. B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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