Maltase What is maltase? Maltase is one type of alpha-glucosidase enzymes that splits disaccharides like maltose into their constituent glucose units. Maltose itself cannot be used or metabolized by baker’s yeast cells. However, when broken down into its glucose components, the latter are quickly consumed by yeast and used for cell growth [...]
Trehalose What is Trehalose? Trehalose is a carbohydrate ingredient used in baking, beverages, chocolates and other food formulations. The molecule is made up of two glucose units and does not participate in Maillard or caramelization reactions. Its anti-staling properties, thermal stabilization of wheat proteins and beneficial impact on bread yeast make it [...]
