Diastase from Aspergillus oryzae is widely used in the food and beverage industry for its enzymatic properties. It plays a crucial role in the breakdown of complex carbohydrates into simpler sugars, making it essential in processes like brewing and baking. In brewing, it aids in the conversion of starches into fermentable sugars, which are then used by yeast to produce alcohol. In baking, it helps improve dough texture and enhances the fermentation process, resulting in better-quality bread. Additionally, it is utilized in the production of syrups and sweeteners by breaking down starches into glucose and maltose. Its application extends to the pharmaceutical industry, where it is used in digestive aids to help break down carbohydrates in the digestive system, improving nutrient absorption.