kinkothecarp
Well-Known Member
So I was reading The Fat Duck Cookbook - for all you non-foodies, it's like a Bible of Molecular Gastronomy - and Blumenthal claims that Maltodextrin not only has sweetness, but was too sweet for one of his dishes. Later, its clear that it does ferment a little (but not much). Now, beer making is different than cooking, but this raises the question - does Maltodextrin have sweetness?