The digestion of starch begins
The digestion of starch begins with its exposure to the enzyme amylase, which is present in the saliva. Amylase attacks the glycosidic bonds in starch, cleaving them to release sugars. This is the reason why some starchy foods may taste sweet if they are chewed extensively. Another form of amylase is produced by the pancreas, and continues the digestion of starches in the upper intestine. The di- and tri-saccharides, which are the initial products of this digestion, are eventually converted to glucose, a monosaccharide that is easily absorbed through the intestinal wall.