The difference between maltose and syrup

Many people in our daily lives like to eat desserts very much. Some people even try to make desserts by themselves in order to study them. When people make pastries, sugar is indispensable. Most people who make pastries will choose maltose, which is a kind of sugar that can replace invert syrup. But in many ways, the difference between maltose and syrup is quite big, so it is important to distinguish this when making pastries.

1. Maltose and invert sugar syrup are different. In the making of pastries, part of maltose can be used instead of invert sugar syrup. So there are differences between the two, but in the making of pastries, part of maltose can be used instead of invert syrup to increase water absorption and moisturizing properties, and also has a certain antioxidant effect.

2. Invert sugar syrup

When sugar and water are mixed and heated to boil, the water will slowly evaporate and the concentration of the sugar water will become higher and higher. When the concentration of sugar water reaches a certain level, the sugar will crystallize out after cooling. In order to prevent this phenomenon from happening, add some acidic substances (citric acid, tartaric acid) when boiling sugar water. Part of the sugar will be decomposed by the acid into monosaccharides that are not easy to crystallize. This process is called sugar conversion. If you can't make invert sugar syrup, use honey instead. Invert sugar syrup is essential for making Cantonese-style mooncakes. Its main function is to keep the mooncake crust soft and enhance the color of the crust.

3. Maltose

Maltose is a chemical term and belongs to the disaccharide class. It is white needle-shaped crystals. Common maltose does not crystallize, and due to the addition of sucrose during cooking, the white maltose turns golden yellow, enhancing its color, aroma and flavor. Sugar is made by adding water and acid, boiling it for a certain time and cooling it to an appropriate temperature. This syrup can be stored for a long time without crystallizing.