If you chew on a piece of bread long enough, it will begin to taste sweet because

Options

A. maltase is breaking down maltose
B. lipases are forming fatty acids
C. amylase is breaking down starches to disaccharides
D. disaccharides are forming glucose.

Explanation

### Step-by-Step Solution:

1. **Understanding the Composition of Bread**:
- Bread primarily contains starch, which is a polysaccharide.

2. **Role of Amylase**:
- Amylase is a digestive enzyme that is present in saliva. Its primary function is to break down starch into simpler sugars.

3. **Process of Digestion in the Mouth**:
- When you chew bread, the mechanical action of chewing mixes the bread with saliva, which contains amylase.

4. **Conversion of Starch to Disaccharides**:
- Amylase acts on the starch in the bread, breaking it down into disaccharides. In the case of bread, the disaccharide produced is maltose.

5. **Taste Perception**:
- As the starch is broken down into maltose, the sweetness of maltose becomes perceptible to the taste buds. This is why after chewing the bread for a while, it begins to taste sweet.

6. **Conclusion**:
- Therefore, the reason bread tastes sweet after prolonged chewing is that amylase is breaking down starches into disaccharides (maltose).