Wheat germ essence is made by boiling germinated barley and adopting maltose concentration extraction technology. When barley germinates, a substance called amylase activates the starch contained in barley and breaks it down into maltose. Therefore, in addition to maltose, malt extract also contains amylase, which can decompose starch in bread dough into maltose.

Physical and chemical properties of maltitol;

1. solubility: different maltose isomers have different solubility in water. Anhydrous α -maltose dissolves 64 g/ 100 g at 20℃, while the solubility of maltose monohydrate is only 27 g/ 100 g, which is the solubility of commercial anhydrous maltose mixed crystals (α -maltose 42%, β -maltose 58%).

2. Hygroscopicity: The hygroscopicity of maltose is low. When maltose absorbs 6%- 12% of water, it no longer absorbs water or releases water.

3. Stability: Maltose has thermal stability, and Maillard reaction is not easy to produce colored substances when heated. Maltose is acid-resistant and hardly decomposes when heated at pH = 3 120℃ for 90 min.

Refer to the above? Baidu encyclopedia-maltose essence