What happens to starch at a molecular level when it is acted upon by amylase?

Amylase is the enzyme found in saliva an starts to digest food from in the mouth. Starch is a polysaccharide found in foods such as bread, yam, potatoes. This molecule is the carbohydrate component of foods and is the main source of energy as food. At the moloecular level, the enzyme amylase breaks the bond that forms maltose into two individual glucose molecules. 

Use a magnet to separate iron, evaporate water, i'm not sure how to separate the other two i'm sorry but good luck

What are the options? physical property can be color, smell, opacity, viscosity, density, infra red spectrum, melting and boiling points, attraction and repulson to magnets, etc.