Question

When the piece of the bread chewed long enough, it begins to taste sweet because-
A) Lipase forms fatty acids.
B) Maltase broke down to maltose.
C) Amylase breaks down starches to disaccharides.
D) Disaccharides forming glucose.

Answer 1

Disaccharides like galactose, maltose, sucrose etc are generally sweet in taste. Breads contain the complex starch that is broken down by the enzymes present in the saliva, secreted by the salivary glands. Salivary amylase, salivary lipase are some examples of salivary enzymes.

Complete Answer:
Sweet tasting carbohydrates that taste sweet to tongue are called sugars. Monosaccharides like glucose and fructose consist of only one unit of simple sugar whereas disaccharides like maltose and sucrose are made up of two units of simple sugars. Mostly all monosaccharides and disaccharides give sweet taste to the tongue and mouth.
Raw bread, when chewed for some-time, tastes sweet as our mouth has saliva secreted by salivary gland, this has an enzyme known as salivary amylase which converts starch into Maltose sugar. It is because of this salivary amylase present in our saliva, carbohydrates of the sugar taste sweet.
An amylase is a type of enzyme that starts or catalyses the process of hydrolysis of starch and converts them into sugars. Amylase is a class of enzyme that is present in the saliva of mammals and humans, and is involved in the process of digestion of food chemically.
When a piece of bread is chewed long enough, then the sweet taste starts to develop in the mouth because this amylase enzyme starts working on it and breaks down the starch present in that bread to disaccharide such as maltose that tastes sweet in nature. Maltose will not go further breakdown because enzymes like maltase and lipase that are mainly responsible for the breakdown to maltose and other disaccharides are not present in the saliva or mouth.

Hence, the correct answer is option (C) Amylase breaks down starches to disaccharides.

Note:
Enzyme lipase is present in saliva inside the mouth in the form of the salivary lipase where its function is to do the fat digestion, where fats get converted into fatty acids.
Maltase is not present in saliva.
The phenomena of formation of the glucose by the digestion of disaccharides are not there in saliva.