Even though maida or all purpose flour is derived from wheat, it is different from Whole Wheat flour in texture, nutrients and constituents.
ALL SEEDS OR GRAINS ARE COMPRISED OF THREE PARTS.
The Bran which is the outer covering of the seed or grain and which is rich in fiber, vitamins and minerals. The bran is the nutritive protective outer layer of the seed.
When the whole grain of wheat is ground into flour, it is called whole wheat flour and when the husk, bran and germ of the wheat grain is removed through a refining process, the resulting flour is called refined flour or all-purpose flour or maida.
This refined flour is further CHEMICALLY bleached to give it that extra-white appearance.
THEREFORE, REFINED FLOUR OR MAIDA IS MAINLY THE CARBOHYDRATE-RICH ENDOSPERM STRIPPED OF ALL VITAL VITAMINS, MINERALS AND FIBER.
As refined flour is high in carbohydrate content, the carbohydrate gets quickly absorbed into the blood stream as glucose when consumed, increasing the blood sugars levels drastically which diabetics cannot handle. That is why refined flour is taboo for diabetics.
Vitamin enriched refined flour is a poor substitute to whole wheat flour.
Refined flour is widely used in all bakery products and cooking because of its glutenous property and the light texture that it imparts to bakes and fries.
The so-called whole wheat bread or pizza bases that are sold in the market in all probability contain only a small percentage of whole wheat flour. The product is usually a mix of whole wheat flour and refined flour. A close examination of the list of ingredients used in the product would reveal that fact.
It definitely makes sense to bring ourselves to substitute refined flour with whole wheat flour in our bakes and fries wherever possible or shun or reduce the consumption of refined flour, for our own health and well-being.