Saccharification, which is a fundamental and significant process in the realm of food science and industrial production, refers to the complex and elaborate process of decomposing starch and water into various sweet products. This process plays a central role as it is the principal means of manufacturing starch sugar products. These starch sugar products find extensive applications in a wide range of food and beverage formulations, contributing to their taste, texture, and overall quality. Moreover, saccharification also gives rise to many intermediate products during the intricate food fermentation process. These intermediate products are often of great importance as they can serve as precursors or building blocks for the synthesis of other valuable compounds or can directly impact the flavor and aroma development in fermented foods.
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