Maltose

Maltose, also known as malt sugar, is a type of carbohydrate made up of two glucose molecules linked together. It forms naturally during the breakdown of starches in grains like barley and wheat, especially during germination or malting. Maltose is less sweet than simple sugars like sucrose but can be broken down by the body into individual glucose units, providing energy. It is commonly used in brewing, baking, and as a sweetener in foods. Because of its composition, maltose plays a crucial role in how plants store energy and how certain foods are processed and flavored.