Definitions for "Maltose"
A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O-a-D-glucopyranosyl-D-glucose. It rotates the plane of polarized light further to the right than does dextrose and possesses a lower cupric oxide reducing power.
Also called malt sugar. Used in the fermentation of alcohol by converting starch to sugar. The primary sugar in beer.
Maltose is a dark sugar solution that is made from the fermented grains of barley, wheat or millet in a process known as malting. Maltose is commonly used in Chinese cooking.