0 a type of sugar made in the body from starch by enzymes (= substances that cause chemical change) -- maltoza
Free galactose does not accumulate during germination, but other reducing sugars, including fructose, glucose and maltose do accumulate.
The candy is made of maltose starch syrup, nori, powdered green tea, soybean flour, and whitebean paste.
Lactic acid is produced actively without liberation of gas from glucose, fructose, mannose, sucrose, maltose, trehalose, raffinose, inulin, mannitol, sorbitol and alpha-methyl glucoside.
The standard malting process is modified to maximise the maltose or sugar content but minimise residual alpha amylase content.
Maltitol is made by hydrogenation of maltose obtained from starch.
This is possible because these enzymes remove two glucose units (i.e. one maltose molecule) at a time from the end of the starch molecule.
The systematic name of this enzyme class is maltose 1-epimerase.
The product of the enzymatic digestion of alpha-limit dextrin by isomaltase is maltose.
