Maltose

Maltose is a substance found in grain crops, especially popular in European and Russian folklore. It is one of the main components of beer and yeast. It is called maltose because it was synthesized by grain as a result of the activity of mold fungi. Sometimes this substance is called differently, since its varieties are useful, but the main types of maltose are used to create beer.

Maltose contains two monosugars that have relatively low energy value when consumed individually along with all other nutrients. It is also low in calories and protein. However, maltose has a significant amount of energy compared to other substances.

Article "Maltose"

Maltose is a simple carbohydrate that is a major component of grains and other grains. It is a white powder or crystalline granules, odorless and tasteless. It is also known as malt or maltobiose sugar.

Preparation of maltose Malt sugar is made from barley or wheat grains. The grain is ground into flour, then fermented in the presence of special types of bacteria that cause the malt to ferment. Fermentation is necessary so that sugary substances (glucose, fructose) are converted into maltose. The end product of fermentation is maltose liquid, from which water is evaporated to produce malt sugar. Maltose can also be obtained from

Maltose (also called maltose or malt sugar) is one of the most abundant sugars in nature and is widely used in a variety of industries and science. It plays an important role in many biological processes, including human and animal digestion, glucose metabolism and starch production, and is also used as food additives and medicines.