Maltose molasses is a dietary substitute for sugar
Maltose molasses is a universal improverfor the production of bread and confectionery: desserts, cakes, glazes, juices, sweets, ice cream. It positively influences the taste of the products, including beer, as it contains a large number of fermentable sugars. In the production of alcohol, maltose molasses are used to soften the taste and impart a characteristic aftertaste.
The raw material for maltose molasses is somevarieties of maize, barley, millet, sorghum and other crops. Starch-containing substances obtained from raw materials are saccharified with enzymes, the resulting syrup is filtered with activated carbon and boiled until a certain consistency is obtained.
Patoka is a syrup consisting of simple sugars(for example, glucose) and other impurities that are not harmful to human health. Has a tan color and a sweetish taste with the smell of barley malt. Maltose molasses does not contain synthetic and artificial substances, there are no food additives in its composition. Also, genetically modified raw materials are not used in its production.
As a result of special studies,conducted by the Clinic of Clinical Nutrition, it was concluded that molasses is a product well absorbed by the human body, and a very high rating was given to its nutritional characteristics. On the basis of this, the use of molasses in the nutrition of children is recommended, as a dietary product for patients in hospitals, sanatoria, rest homes.
The glucose content in it is not very high (25%),therefore the product does not crystallize even with prolonged storage, it has an insignificant hygroscopicity. These characteristic qualities are very convenient in the production of bakery and confectionery products.
Maltose molasses is produced in different names, differing in the amount of glucose containing:
- M - 40 - used in the production of juices, ice cream, desserts, etc .;
- M-50 - is used in the production of beer.
Manufacturers are increasingly abandonedin the production of sugar and more successfully apply its substitutes, including maltose molasses. Thus, successfully tested for the replacement of sugar for molasses in the production of candy candies. Thus, molasses is a dietary, safe substitute for sugar (1 kg of maltose molasses corresponds to 0.7 kg of sugar).
In addition, it undoubtedly influences the improvementquality of bread products. When it is added to the dough, 10.7% improves the gas-holding capacity of flour, which increases the breadth of bread, improves its porosity. When 7.5% molasses are added to the dough, the process of staling bread is slowed down, the shelf life of the bread is prolonged, the softness of the crumb and the elasticity of the crust are preserved up to 72 hours. Bread turns more fragrant and tastier.
Maltose treacle in beer production significantly(2-3 times) reduces the process of fermentation (the natural process of fermentation is 4-6 months). This factor is used by producers of brewing products to increase production and for economy.
Manufacturers, applying in their productionmaltose molasses, significantly reduce the cost of production, because not used, or used in small quantities, sugar. In the formulation this type of molasses is introduced at the same stage of the technological process as when using artificial honey, caramel treacle, syrup. The pack improves the taste, color, density, texture of the final products. As a result, finished products have exceptional characteristics in appearance and taste.