Wheat dough contains abundant starch and some polyfructosanes, which enzymes degrade to " maltose, fructose and little glucose . " The terms " fructosan, glucofructan, sucrosyl fructan, polyfructan, and polyfructosan " are all used to describe a class of compounds that are " structurally and metabolically " related to sucrose, where " carbon is stored as sucrose and polymers of fructose ( fructans ) . " Yeasts have the ability to free fructose from glucofructans which compose about 1 2 % of the dough.
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