What carbohydrate is found in significant amounts in grains?

The correct carbohydrate found in significant amounts in grains is maltose. Maltose, also known as malt sugar, is a disaccharide composed of two glucose molecules and is commonly found in malted grains and cereal products. During the digestion and fermentation processes of grains, especially barley, enzymes breakdown starches into maltose, which can further be converted into glucose for energy.

Grains like wheat, barley, and rice are primarily composed of starch, which is a polysaccharide. During enzymatic action, these starches yield maltose as an intermediate product before being broken down completely into glucose molecules, which the body can readily use. This is particularly relevant in the brewing and baking industries, where maltose plays a crucial role in fermentation.

Other carbohydrates such as glucose, fructose, and galactose are also present in various food sources, but they do not primarily characterize grains. Glucose is a monosaccharide that can be released during the digestion of starch and is present in fruits, while fructose is predominantly found in fruits and honey. Galactose is primarily associated with lactose in dairy products rather than grains. Hence, maltose is specifically notable for its significant presence in grains during their processing and digestion.