The effect on bread when mixed with saliva is a sweet taste which is because the saliva mixes in with the starch in the bread to make a horrible taste in your mouth if left for too long x
Saliva breaking down a piece of bread is a chemical change because enzymes in the saliva break down the starches in the bread into simpler sugars through a chemical reaction. This results in a change in the composition and structure of the bread at a molecular level.
Saliva breaking down bread involves a chemical reaction where enzymes in saliva break down complex molecules in bread into simpler ones for digestion. This is a chemical change rather than a change of state.
tasteless
Saliva plays a crucial role in the perception of taste by moistening food, allowing taste buds to effectively detect flavors. In the case of bread, saliva breaks down carbohydrates into simpler sugars, enhancing sweetness and altering the overall flavor profile. Additionally, enzymes in saliva can interact with the bread's components, further influencing taste perception as it is chewed and mixed with saliva. This enzymatic action contributes to the dynamic experience of tasting bread as it changes in flavor during consumption.
Food that has been partly eaten - and therefore will have been in contact with saliva - should not be kept. Throw it out. Try to divide food into portions of sufficient size that they'll be eaten in one serve.
Foods that melt, like butter.
the saliva breaks down the bread into sugars
excessive bread
You saliva is adding enzymes that are start of the process of breaking down the starch in the bread into sugars (sweet).
You can eat dry bread or crackers.
The digestive process begins in your mouth. Some of the substances in the food -- sugars would be one category -- are completely broken into absorbable nutrients by saliva. So, for the bread -- a food containing chemicals that are chemically modified by saliva -- there will be chemical interaction in your mouth.
You would get cheesey bread.