Malt sugar

A disacharide (double sugar) that is formed when starch is broken down by enzyme action and during the barley malting process. It is only one-third as sweet as sucrose (ordinary sugar), but it does have the same energy values. Also commonly referred to as maltose. When enzymes react with starches, carbon dioxide gas is produced (this is what makes most bread doughs rise). Starch is converted into sugar during alcohol fermentation. The name malt sugar is also used to label granulated malt extract used in baking