Originally Posted by AnOldUR
This noob would guess that enzymes convert starches into sugar, not sugar into other types of sugars.
No, the sugars can be broken down further sometimes. That's the purpose of mashing for 90 min. as opposed to 60, for instance. But in extract you often have things like crystal malts and dark malts that are largely unfermentable. Those won't be affected by "mashing" the extract. I've known a few people who've tried this and haven't reported success. All I'd like to see is evidence that it works.