malt sugar
Definition
Noun: 1. Malt sugar: A white, crystalline, fermentable sugar (C₁₂H₂₂O₁₁) formed from starch, especially by the action of enzymes during the malting and digestion processes. It is less sweet than sucrose (table sugar).
Usage
- Malt sugar is a specific type of sugar primarily associated with the brewing of beer and the production of malted foods.
- It is the key fermentable sugar that yeast converts into alcohol and carbon dioxide in beer.
- It is also used as a sweetener and nutrient in some food products.
Examples
- The brewer explained that malt sugar provides the essential food for the yeast during fermentation.
- This energy bar is sweetened with malt sugar derived from barley.
- During the malting process, enzymes break down starches into malt sugar.
Advanced Usage
- Chemical Context: In biochemistry, malt sugar is the common name for the disaccharide , which consists of two glucose molecules linked together.
- Industrial Context: In food science, malt sugar is valued for its fermentability, browning properties, and ability to control crystallization in confections.
Variants and Related Words
- Maltose (n): The precise chemical name for malt sugar.
- Malt (n): Germinated cereal grains (like barley) that contain the enzymes to produce malt sugar.
- Disaccharide (n): A category of sugars, including malt sugar, formed from two simple sugar molecules.
Synonyms
- Maltose (This is the direct scientific synonym).
Related Phrases
- To convert to malt sugar: Describes the enzymatic action on starch.
- The amylase enzymes convert the grain's starch into malt sugar.
Noun
-
a white crystalline sugar formed during the digestion of starches
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