If you take a piece of white bread and chew it slowly for a long period of time, the flavor will become very sweet. This is due to the starch molecules in the bread being digested into smaller sugars that trigger a sweet sensation. Which substance is responsible for this breakdown?

A. Pepsin:  pepsin is a stomach protease that digests proteins, not starch.
B. Mucus:  mucus lubricates and protects tissues but does not chemically digest starch.
C. Salivary amylase:  salivary amylase (ptyalin) begins starch digestion in the mouth, producing maltose/oligosaccharides that taste sweet.
D. Bicarbonate ions:  bicarbonate neutralizes acid but does not break down starch.