Maltose is a disaccharide composed of two glucose molecules. It is produced by plants, especially in seeds and grains when they germinate.
Maltose is also produced when glucose is caramelized and so may be found in toasted (browned) foods such as bread, crackers, and bagels. Maltose is used in food manufacturing; it is added to a wide variety of foods as a sweetener and is used to make beer.
Foods high in maltose include pancakes, sweet potatoes, French bread, fried onion rings, bagels, pizza, hamburgers, edamame, and malt-o-meal cereal.
Below are the top 10 foods high in maltose based on data in the USDA database. Please note that maltose data is incomplete in the database. There may be more foods high in maltose. Remember that when food is browned (such as toasting bread) or caramelized (as in cooked sweet potatoes) maltose may be present.