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"Maltose Value. Also known as ""maltose number,"" it represents the amount of maltose (q.v.) in milligrams (q.v.) produced by 10 g of flour (q.v.) under specified test conditions and provides an indication of the amylolytic enzyme (q.v.) activity of the flour sample. Flours with low amylolytic activity will yield a maltose value of about 250, whereas flours with high amylolytic enzyme activity will show values of 400 or higher."