maltose

[Eng. malt; -ose.] Chem . C12H22O11., Malt-sugar. A form of sugar obtained by the action of malt extract or diastase on starch paste. It is not so soluble as dextrose, and much le sweet than cane sugar. It is incapable of direct fermentation, but by the continued action of yeast it is converted into glucose, which then yields alcohol. Its optical rotatory power is 139 for the sodium ray, and 150° for the transition tint, and its copper reducing power about 62°.