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maltose
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It turns out that, in the mixture of flour and yeast, there are enzymes that turn the starch in the flour into maltose , another sugar.
Systems for sensing specific sugars, such as galactose or maltose , or specific amino acids, such as histidine or proline, also are present.
But up to two thirds of it can be replaced by other sugars, including maltose and sucrose.
When you eat or drink a food source of maltose, the maltose is split into two glucose units so they can be absorbed.
Several physiologically important disaccharides are sucrose, lactose and maltose .
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