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How is maltose formed during the digestion of starch?

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Tall, dense stalks of sugarcane grow on both sides of a narrow path, with green leaves arching overhead and sunlight illuminating the plants. — sugar Lines of sugarcane before harvest.

Maltose is formed during the digestion of starch through the process of hydrolysis, which is the splitting of a chemical compound by the addition of a water molecule.12

This process is catalyzed by a class of enzymes known as amylases. The transformation occurs in two primary stages:13

In the mouth: Saliva contains an alpha-amylase called ptyalin, which begins breaking down starches into maltose as soon as food is chewed. This action may continue in the stomach until the food is mixed with acidic gastric juices, which eventually inactivate the enzyme.12
In the small intestine: Once the food reaches the duodenum, pancreatic amylase is secreted to catalyze the remaining starch molecules into maltose.13

Maltose itself is a disaccharide composed of two glucose molecules linked together. It is later broken down into individual glucose units by the enzyme maltase to facilitate absorption into the bloodstream.453