Assertion: malt's sugar | /r/HasProperty | maltose
Facets:
value: into glucose
type: OTHER
value: particularly
type: DEGREE
value: principally
type: OTHER
value: mostly
type: DEGREE
Source sentences:
text: Malted barley is the source of the sugars (principally maltose) which are fermented into beer.
text: In our bread making fermentation the yeast that we bakers use, brewer’s yeast, needs to be supplied with the class of sugar called maltose, which it in turn breaks down to glucose – the sugar it likes to absorb.
text: The partial germination and roasting converts the natural starch in the barley into a sugar known as maltose.
text: , it’s just composed of different kinds of naturally occurring sugars (mostly maltose and glucose).
text: The enzymes produced within the barleycorn during germination break down the starch stored in the seed kernel to simpler carbohydrates, chiefly malt sugar (maltose).
text: At first, the hot water dissolves the sugars (maltose) and enzymes (diastase) in the grist.
text: Diastatic malt, which contains active enzymes from the sprouting grain, is used to break down the starch in dough and convert it to sugar (maltose) so that the yeast can feed on the sugar enabling the dough to rise, especially in breads such as sourdough that require a longer time for preparation and fermentation to occur.
text: Malty flavors: These flavors reflect the presence of unfermented sugars, particularly maltose, maltotriose, and maltotetrose.
text: It is in this range that most of the carbohydrates (in the form of starches) are enzymatically reduced to fermentable sugars (maltose, maltotriose, sucrose, glucose, fructose) and unfermentable sugar (dextrins).
text: In the case of bread making, brewer’s yeast breaks down a sugar called maltose into glucose.
text: This sugar is called malt or maltose.
text: When this happens, the starch is converted into a simple sugar called maltose.