djones148 and November,
Thanks for the clarification. I was using the theartisan.net material on yeast, as reproduced below, from which I assumed that maltose was a complex form of sugar:
Sugar Transformations (Rosada)
Simple sugars: The main simple sugars, glucose and fructose, represent about 0.5% of the flour. Yeast can directly assimilate them by penetration of the cell membrane. Simple sugars are transformed into alcohol and carbon dioxide by zymase, an enzyme naturally present in yeast cells. Because of this easy absorption, these sugars are the first ones used in the fermentation process. Their consumption takes place during the first 30 minutes or so at the beginning of the fermentation process.
Complex sugars: The two main types naturally present in flour, saccharose and maltose, represent approximately 1% of the flour. Because of their complex composition, these sugars will be used later on in the fermentation process. The lapse of approximately 30 minutes at the beginning of the fermentation period is necessary to achieve their enzymatic transformation into simple sugars. The enzymes involved are saccharase, which transforms saccharose into glucose and fructose, and maltase, which transforms maltose into glucose.
Very Complex sugars: The main very complex sugar is starch, which represents about 70% of the flour content. Two types of starch are found in flour: amylose and amylopectin. Amylose is degraded by the enzyme beta amylase into maltose, and in turn the maltose will be degraded into glucose by the maltase enzyme. Amylopectin is degraded by the alpha amylase enzyme into dextrin, after which the dextrin is degraded by the beta amylase into maltose. This maltose will them be degraded by the maltase into glucose.