maltose
[ MAHL-tohs ]
Also called malt sugar, this disaccharide plays an important role in the fermentation of alcohol by converting starch to sugar. It also occurs when enzymes react with starches (such as wheat flour) to produce carbon dioxide gas (which is what makes most bread doughs rise).
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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