This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
Sugar. Flour contains small amounts of sugars. The content of maltose is from 1/2 to 1 per cent. The amount of sucrose averages approximately 1 per cent but may reach 2 to 3 per cent. Dextrose may not be present in the flour but is found in bread dough. Dextrin is present in the flour in very small quantities.