Maltose is a disaccharide composed of two glucose units, also known as maltose. Maltose is a carbohydrate, which is formed by the action of malt containing amylase on starch. Colorless and sweet, but the sweetness is about 40% of sucrose.

Maltose is the main hydrolysis product of macromolecular polysaccharides such as starch, glycogen and dextrin catalyzed by β -amylase and can be fermented by many yeasts. Maltase can hydrolyze it into two molecules of α-D- glucose.

The use of maltose in dessert: 1, it can improve the internal organization of the cake and make the cake softer, fluffy and delicious.

2. When making boiled syrup such as Shaqima and nougat, adding maltose can improve the quality of syrup, prevent the syrup from turning into sand, and make the finished product clearer and better in texture.

3. Maltose increases the flavor of the cake, reduces the sweetness of sugar, and makes the taste softer.

4, using maltose cake, it is easier to bake beautiful colors.