Question

When a piece of bread is chewed long enough, it begins to taste sweet because

• A. Lipases forms fatty acids.
• B. Maltase breaks downto maltose.
• C. Amylase breaks down starches to disaccharides.
• D. Dissacharides are forming glucose.

Answer 1

The correct option is C Amylase breaks down starches to disaccharides.

An amylase is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. So, when a piece of bread is chewed long enough, it begins to taste sweet because the amylase breaks down starches to disaccharides. Lipase and maltase are absent in saliva. Breakdown of disaccharides does not occurs in mouth.

Therefore, the correct answer is option C.