Sweetness from starch

Nguyrn Khac Quynh and John Cecil;Rural Infrastructure and Agro-Industries Division

Sweetness from starch

A manual for making maltose from starch

Year of publication 1996

Pages 42

Author Nguyrn Khac Quynh and John Cecil;Rural Infrastructure and Agro-Industries Division

Product type Book (stand-alone)

ISBN 9251037809

Edition 1

Full item page

Synopsis (short abstract) Sweetness from starch describes methods adapted from those used in many cottage factories in Viet Nam for making maltose syrup from cassava starch using the enzymes in cereal seedlings. This technology produces a syrup containing about 60 percent maltose, 25 percent glucose and 15 percent other sugars. Maltose is a type of sugar; as a sweetner, it can be used to replace all or part of the sugar used in making ice-creams, biscuits, jams, bread, infant foods and many kinds of confectionary. It boo sts the sweetness of sugar and imparts important advantages, including favourable "mouth feel", to foods to which it is added. Maltose syrup is a stable product that can be stored for long periods and transported to distant customers. Sweetness from starch describes in detail the equipment and materials needed to make maltose syrup in a cottage factory and how to make it. At the end a number of recipes are given to indicate some of the many ways in which maltose can be used.

Language English

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