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...
Later, maltose is hydrolyzed by the enzyme maltase, which can be found in the small intestine and yeast, producing glucose. Although maltose is not as sweet as sucrose it is still used as a sweetener. It is most commonly found in germinating grain, barley malt, brown rice syrup and occasionally corn syrup.altose. Maltose, also referred to as malt sugar, is the least common disaccharide. Consisting of two glucose molecules joined by an alpha glycosidic bond, maltoseâs basic structure is formed from glycogen and starch. It is initially produced through hydrolysis when starch and the enzyme diastase are present.