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...
Maltose is made from two glucose units and used in alcohol production. Chemical Formula: C 12 H 22 O 11. Other names: alpha-maltose, malt sugar. Layman's explanation: Maltose is a white crystalline sugar formed during digestion of starches.It is present in germinating grain and in a small proportion of corn syrup, and it forms on the partial hydrolysis of starch. Maltose is a disaccharide made up of two glucose molecules.It is an isomer of sucrose and lactose which means that it has the same chemical formula but differs from both in structure.ayman's explanation: Maltose is a white crystalline sugar formed during digestion of starches. It is present in germinating grain and in a small proportion of corn syrup, and it forms on the partial hydrolysis of starch.