The chemical breaking down of starch into simpler sugars by enzymes or acids.
From amylo- (starch) + -lysis (breaking down); Greek roots where lysis means to loosen or dissolve, describing the enzymatic digestion of starch.
Amylolysis is how your body converts bread and pasta into glucose—enzymes in your mouth and stomach immediately start this breakdown, which is why if you chew a cracker long enough, it starts tasting sweet.
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