Title: Starch
Content:  porridge and tortilla. Digestive enzymes have problems digesting crystalline structures. Raw starch is digested poorly in the duodenum and small intestine, while bacterial degradation takes place mainly in the colon. When starch is cooked, the digestibility is increased. Starch gelatinization during cake baking can be impaired by sugar competing for water, preventing gelatinization and improving texture. Before the advent of processed foods, people consumed large amounts of uncooked and unprocessed starch-containing plants, which contained high amounts of resistant starch. Microbes within the large intestine fermented the starch, produced short-chain fatty acids, which are used as energy, and support the maintenance and growth of 
Title: Digestion
Content:  small molecules the body can use. In the human digestive system, food enters the mouth and mechanical digestion of the food starts by the action of mastication (chewing), a form of mechanical digestion, and the wetting contact of saliva. Saliva, a liquid secreted by the salivary glands, contains salivary amylase, an enzyme which starts the digestion of starch in the food; the saliva also contains mucus, which lubricates the food, and hydrogen carbonate, which provides the ideal conditions of pH (alkaline) for amylase to work, and electrolytes (Na+, K+, Cl−, HCO−3). About 30% of starch is hydrolyzed into disaccharide in oral cavity(mouth), After undergoing mastication and starch digestion, the food will be in 
Title: Starch
Content:  can be classified as rapidly digestible, slowly digestible and resistant starch. Raw starch granules resist digestion by human enzymes and do not break down into glucose in the small intestine - they reach the large intestine instead and function as prebiotic dietary fiber. When starch granules are fully gelatinized and cooked, the starch becomes easily digestible and releases glucose quickly within the small intestine. When starchy foods are cooked and cooled, some of the glucose chains re-crystallize and become resistant to digestion again. Slowly digestible starch can be found in raw cereals, where digestion is slow but relatively complete within the small intestine.
Title: Digestion
Content:  primarily serves as a site for fermentation of indigestible matter by gut bacteria and for resorption of water from digests before excretion. In mammals, preparation for digestion begins with the cephalic phase in which saliva is produced in the mouth and digestive enzymes are produced in the stomach. Mechanical and chemical digestion begin in the mouth where food is chewed, and mixed with saliva to begin enzymatic processing of starches. The stomach continues to break food down mechanically and chemically through churning and mixing with both acids and enzymes. Absorption occurs in the stomach and gastrointestinal tract, and the process finishes with defecation.
Title: Human digestive system
Content:  on the tongue. The enzymes start to break down the food in the mouth. Chewing, in which the food is mixed with saliva, begins the mechanical process of digestion. This produces a bolus which can be swallowed down the esophagus to enter the stomach. The second stage of digestion then begins in the stomach with the gastric phase. Here the food is further broken down by mixing with gastric acid until it passes into the duodenum, the first part of the small intestine. The third stage begins in the duodenum with the intestinal phase, where partially digested food is mixed with a number of enzymes produced by the pancreas. Digestion is helped by the chewing of food carried out by the muscles of mastication, the 
Title: Biology
Content:  processing of food in these animals begins in the foregut, which includes the mouth, esophagus, and stomach. Mechanical digestion of food starts in the mouth with the esophagus serving as a passageway for food to reach the stomach, where it is stored and disintegrated (by the stomach's acid) for further processing. Upon leaving the stomach, food enters into the midgut, which is the first part of the intestine (or small intestine in mammals) and is the principal site of digestion and absorption. Food that does not get absorbed are stored as indigestible waste (or feces) in the hindgut, which is the second part of the intestine (or large intestine in mammals). The hindgut then completes the reabsorption of needed water and salt prior to eliminating the feces from the rectum.
Title: Human digestive system
Content:  Saliva moistens and softens food, and along with the chewing action of the teeth, transforms the food into a smooth bolus. The bolus is further helped by the lubrication provided by the saliva in its passage from the mouth into the esophagus. Also of importance is the presence in saliva of the digestive enzymes amylase and lipase. Amylase starts to work on the starch in carbohydrates, breaking it down into the simple sugars of maltose and dextrose that can be further broken down in the small intestine. Saliva in the mouth can account for 30% of this initial starch digestion. Lipase starts to work on breaking down fats. Lipase is further produced in the pancreas where it is released to continue this digestion of fats. 
Title: Extracellular digestion
Content:  The initial components of the gastrointestinal tract are the mouth and the pharynx, which is the common passage of the oral and nasal cavities. The pharynx leads to the esophagus, a muscular tube that delivers food to the stomach, where some preliminary digestion occurs; here, the digestion is extracellular. From the stomach, food passes to the small intestine, where a battery of digestive enzymes continue the digestive process. The products of digestion are absorbed across the wall of the intestine into the bloodstream. What remains is emptied into the large intestine, where some of the remaining water and minerals are absorbed; here the digestion is intracellular.
Title: Human digestive system
Content:  first part of the food to be broken down is the starch of carbohydrates (by the enzyme amylase in the saliva). The tongue is attached to the floor of the mouth by a ligamentous band called the frenum and this gives it great mobility for the manipulation of food (and speech); the range of manipulation is optimally controlled by the action of several muscles and limited in its external range by the stretch of the frenum. The tongue's two sets of muscles, are four intrinsic muscles that originate in the tongue and are involved with its shaping, and four extrinsic muscles originating in bone that are involved with its movement.
Title: Starch
Content:  The enzymes that break down or hydrolyze starch into the constituent sugars are known as amylases. Alpha-amylases are found in plants and in animals. Human saliva is rich in amylase, and the pancreas also secretes the enzyme. Individuals from populations with a high-starch diet tend to have more amylase genes than those with low-starch diets; Beta-amylase cuts starch into maltose units. This process is important in the digestion of starch and is also used in brewing, where amylase from the skin of seed grains is responsible for converting starch to maltose (Malting, Mashing). Given a heat of combustion of glucose of 2805 kJ/mol whereas that of starch is 2835 kJ per mole of glucose monomer, hydrolysis releases about 30 kJ per mole, or 166 J per gram of glucose product.

Question: in what part of the digestive tube do you expect the initial digestion of starch?
Answer: the mouth.
the minor salivary glands.