noun, plural: maltoses

A reducing disaccharide formed when two glucose monomers join together via α(1→4) glycosidic bond; the structural unit of glycogen and starch


Maltose is commercially used as a sweetener, a nutrient in infant feeding, and in bacteriological culture media. It is also used in pastries. It makes bread dough to rise when carbon dioxide is produced and released during the conversion of starch into maltose by reacting the starch with enzymes.

Word origin: malt + -ose (a suffix used in chemical naming of sugars)

Molecular formula: C12H22O11

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