On food and cooking the science and lore of the kitchen ( PDFDrive ) 1282
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bodywithlittlesweetnessandmoisture
absorption.
High-fructosecornsyrupsarearound
75%fructoseplusglucose,andgivean
overallsweetnessaroundthatoftable
sugar.Theyandhigh-glucosesyrupshelp
developcolorandretainmoisturein
bakedgoods.
High-maltosesyrupsarevaluableinice
creams,andsomeconfections,where
loweredfreezingpointsorinterference
withcrystallizationaredesiredbut
sweetnessisnot;maltoseislesssweet
thaneithertablesugarorglucose.In
bakedgoods,maltosefeedsyeastsand
improvesleavening.
MaltSyrupandExtractMaltsyrupismade
from a combination of germinated cereal
grains, preeminently barley, and ordinary
cooked grains. It’s among the most ancient
and versatile of sweetening agents, and was
thepredecessorofmodern-dayhigh-techcorn
syrups.Alongwithhoney,maltsyrupwasthe
primary sweetener in China for 2,000 years,
until around 1000CE; it’s still made in both
China and Korea. Malt syrup had the
advantagethatitcouldbemadeinhouseholds
from readily available and easily stored
materials, the same whole grains that were
grown as staple foods, including wheat, rice,
and sorghum. It was therefore a far more
affordablesweetenerthancanesugar.
Therearethreestagestomakingmalt
syrup.Firstaportionofwholegrainismalted:
soakedinwaterandallowedtogerminate
partly,thendriedagainbymeansofcarefully
controlledheating(p.744).Thegerminating
embryoproducesenzymesthatwilldigestthe
grain’sstarchintosugarstofuelitsgrowth;
barleyispreferredinmaltingbecauseit
producesunusuallycopiousandactive
enzymes.Dryingpreservestheseenzymes,
andalsodevelopscolorandflavorbymeans
