You can invert Sucrose sugar (UK table sugar) into Fructose and Glucose, by heating with citric acid, (FYI This is how you make belgian candy sugar guys!).
I'm not too hot on my Malt, but there is a cocktail of sugars in there including Maltose after mashing.
Can this (Malt/Malt Extract/Wort) be inverted? bonus question is there any use for this, how does it relate to beer?
I feel this may be a disappointingly quick answer.