Answer:
Hydrolysis.
Step-by-step explanation:
Maltose is produced by hydrolysis of starch, in the presence of amylase, can be detected by colorimetric assay. As per the assay of hydrolysis of starch we have concluded from the test of enzyme activity of amylase is that maltose being a reducing sugar which reacts and reduces the DNS (3,5-dinitrosalicylic acid) that is basically a pale yellow colored alkaline which results after some minutes into 3-amino,5-nitrosalicyclic acid which orange red colored alkaline after heating.