Maltose

Maltose is one of the most common sugars found in foods. It consists of two glucose molecules connected to each other. Maltose is an important component of many products, such as bread, pasta, cereals and others.

Maltose is formed during the digestion of carbohydrates such as starch and glycogen, which are found in plant foods. When these substances are digested, starch is hydrolyzed, resulting in the formation of dextrins and maltose. Maltose is then broken down into glucose and fructose, which are absorbed into the blood and enter the body's cells.

In addition, maltose is present in grain sprouts such as wheat, rye and barley. When the grain germinates, the starch is converted into maltose and other sugars, which are then used to feed the plant.

It is important to note that maltose is not the only sugar found in foods. There are many other sugars such as fructose, glucose and sucrose that are also present in various foods. However, maltose is one of the most common and important sugars in our diet.

**Maltose** is a waste product of microorganisms that produce the enzyme maltase, which breaks down **starch**. There are two types of maltose: α and β-maltose. The latter was the result of the accidental closure of bacteria and today represents the closest thing to the natural state of sugar. It is also widespread in