What is Maltose?
Maltose is formed from two molecules of glucose. When the two molecules bond together, a molecule of water (HO) is removed. Maltose, malt sugar, C12H22O11.H2O, is prepared from starch by diastase. Hydrolysis by acids or maltase gives only d-glucose. In lean dough no added sugar, most of the sugar available to yeast is maltose, derived from starch. Maltose behaves like an early product of photosynthesis, rather than a storage product such as starch and its degradation products.
Other names – Cextromaltose, Maltobiose, Maltodiose, D-Maltose
|Molecular Weight/ Molar Mass||342.3 g/mol|
|Specific Rotation||+130.5 [α]20D|
|Melting Point||160 to 165 °C|
Maltose Structure – C12H22O11
Physical Properties of Maltose – C12H22O11
|Appearance||White powder or crystals|
|Heat capacity||298.15 K|
|Solubility||Soluble in water|
Chemical Properties of Maltose – C12H22O11
- Maltose undergoes hydrolysis results in the formation of ethanol and carbon dioxide. The chemical equation is given below.
C12H22O11 + H2O → 4C2H5OH + 4CO2
- Maltose reacts with sulfuric acid forms carbon dioxide, water and sulfur dioxide. The chemical equation is given below.
C12H22O11 + 24H2SO4 → 12CO2 + 35H2O + 24SO2
Uses of Maltose – C12H22O11
- Used for brewing as their composition is similar to wort. Also in doughs with strong fermenting yeasts as these are able to metabolise maltose quickly.
- Used as a carrying material for flavoring materials and volatile aromas. It is also used in infant foods.
- The medicinal use of maltose is based on its repair and protection of the liver, for which modern glucose is used.