Maltose is a form of sugar. In breadmaking, enzymes in flour break starch down into glucose, which provides yeast with a food source, and maltose. Another enzyme, maltase, then breaks the maltose down into more glucose. Maltose is also a source of food for some strains of lactobacilli.

Maltose is a component of malt, which is a major ingredient in beer.

Want to find out more? Look at the chapter on ingredients in the book flour and water.

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