body with little sweetness and moisture
absorption.
High-fructose corn syrups are around
75% fructose plus glucose, and give an
overall sweetness around that of table
sugar. They and high-glucose syrups help
develop color and retain moisture in
baked goods.
High-maltose syrups are valuable in ice
creams, and some confections, where
lowered freezing points or interference
with crystallization are desired but
sweetness is not; maltose is less sweet
than either table sugar or glucose. In
baked goods, maltose feeds yeasts and
improves leavening.Malt Syrup and Extract Malt syrup is made
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