Cracking The Maltose Powder Secret

Cracking The Maltose Powder Secret
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What exactly is maltose powder, how is it made, and what can it be used for? Let’s explore everything about powdered maltose.

Introduction of Maltose Powder

Maltose powder is a white powder obtained by double enzymatic hydrolysis of corn starch, decolorization, isolation and purification, concentration and drying. Its main components are maltose and a small amount of maltose polymer, and the average relative molecular weight of sugar is relatively close. Good taste, low and mild sweetness, very absorbed by the human body, and has excellent properties such as anti-crystallization, high boiling temperature, anti-oxidation, etc., and is widely used in the food industry.

Application in biscuit and cookie products

The solubility and permeability of maltose powder affect the water expansion of gluten protein, especially in the production of crisp biscuits, maltose powder can adjust the gluten strength, control the properties of the dough, and make the biscuits correct in shape, consistent in size and thickness , The pattern is clear, there is no missing corners, bending, foaming, the surface is smooth, no shrinkage. The boiling temperature of maltose powder is above 140 degrees Celsius. Adding flour to the flour can withstand baking at temperatures above 250 degrees Celsius, without the phenomenon of skin browning and undercooking inside, shortening the baking time, and the internal pores of the biscuits after cooling are uniform, crispy and not Chips off, non-stick teeth.

Application in pastry

Adding maltose powder when preparing dough can form strong water absorption, which is beneficial to inhibit the expansion of gluten, enhance the plasticity of dough, prevent starch from aging, and keep it soft for a certain period of time. The use of high-purity maltose powder to hang the paste will make the cake not easy to crystallize, and it can maintain its soft internal structure for a long time, thus playing a role in preserving freshness and prolonging the shelf life of the product. Maltose powder has a high boiling temperature, which will not cause excessive coking during the baking process, and will not cause the color to be too dark. Maltose powder has strong antibacterial ability and antioxidant properties, which can inhibit the growth and development of microorganisms, reduce the spoilage of products caused by microorganisms and the oxidation of products by air, and effectively avoid product spoilage.

Application in bread

Maltose powder is rich in maltose and maltopolysaccharide, which is an excellent substrate for yeast to carry out anaerobic fermentation. When activating yeast in bread production, adding ultra-high maltose powder will help the growth and reproduction of yeast, improve fermentation capacity, and increase the amount of aeration. . But it should not be too much. Exceeding a certain limit will affect the fermentation power of the yeast. The staple bread is generally 5-8% of the flour, and the sweet bread can reach 15-20%. Adding maltose powder to bread not only changes the taste, but it is a dough improver, which can make the porosity of the bread uniform and elastic, and promote the expansion of the bread volume. Due to its anti-hydration effect, the gluten in the dough is swelled to an appropriate degree, which is convenient for operation and prevents shrinkage and deformation of the product.

Application in popcorn and candy

Because of its low sweetness and low hygroscopicity relative to sucrose, maltose powder can be used on the surface of popcorn to reduce the sweetness and keep the crispy taste when it is just produced for a longer time. In candy production, the boiling temperature of maltose powder is much higher than that of caramel, which can reach more than 140 degrees Celsius. Maltose powder can be used together with sucrose to reduce the sweetness of candy, improve the quality of candy, and prevent sucrose from being sanded back.

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