Analysis of the main effects of maltose

什么 What are the functions and effects of maltose? I believe not many people know it, so let's explain it to you in detail.

First, the effect:

Maltose can nourish the skin and promote the absorption of calcium, magnesium, zinc and other minerals, so it has the effect of beauty and beauty.

Second, the role:

1. Maltose syrup contains a large amount of dextrin and has good anti-crystallization properties. There is no crystalline precipitation in frozen food, and it can also prevent the crystallization of other sugars, thereby preventing sucrose in the production of jam and jelly, crystal precipitation and extending the shelf life of food.

2. Maltose syrup has good fermentability and has been widely used in the production of bread, cake and beer.

3. Maltose syrup can prevent starch from coagulating and aging, and can improve the shelf life of jelly, jam and canned starch.

4. Maltose syrup has low sweetness, low hygroscopicity and high moisture retention. Maltose is very stable with a molecule of crystal water, which increases food's water retention. Adding maltose syrup to the pastry can make the pastry delicious and tasty, but when maltose absorbs 6% -12% of water, it will no longer absorb water and will not release water. This feature can dehydrate food and prevent food from aging. Keep foods soft, moist, fresh and delicious for a long time, and extend the shelf life of foods.