If you're converting from active dry to instant, you'll want to use about 75-80% of the yeast called for in the recipe. But I don't often bother, myself. The bread rises a bit faster than the recipe calls for, sometimes, but not much.
in digestion (biology): Digestion. The chemical reactions involved in digestion can be clarified by an account of the digestion of maltose sugar. Maltose is, technically, a double sugar, since it is composed of two molecules of the simple sugar glucose bonded together. The digestive enzyme maltase catalyzes a reaction in which a molecule of water is inserted at the point at which the two glucose units are linked, thereby...
Starch becomes glucose; amylase (enzyme breaks starch) starts in the mouth. Maltose deactivated in stomach. Pancreas secretes more amylase. Maltose ends up in small intestine. Maltose breaks it down to glucose. Complex Carbohydrate (polysaccharide).Found in plants, made up of many glucose molecules linked in straight or branched chains. Starch is broken down into glucose.altose deactivated in stomach. Pancreas secretes more amylase. Maltose ends up in small intestine. Maltose breaks it down to glucose. Complex Carbohydrate (polysaccharide). Found in plants, made up of many glucose molecules linked in straight or branched chains. Starch is broken down into glucose.