We often wonder why bread tastes sweeter when we chew it. Here is the explanation how it can be.
In human digestion, or the process of breakdown of food, begins in the mouth. Here, the food is chewed, mixed with saliva which is secreted by the salivary glands and rolled into a ball. Saliva contains the enzyme ptyalin that acts upon the starch in the food. The complex molecule of starch is broken and converted into the simple sugar, maltose. Though starch is bland and tasteless, maltose is slightly sweet in taste. Our bread, made from cereals like wheat, contains a lot of starch. When you chew it properly and for a long time, it is exposed to ptyalin for a longer duration and more maltose is produced. As a result, the bread tatses sweeter. So the longer we chew bread, the sweeter it tastes in our mouth.