α-Amylase is widely used in the food industry for breaking down starch into simpler sugars, which is essential in processes like baking, brewing, and producing syrups. In baking, it improves dough texture and volume by converting starch into fermentable sugars that yeast can use. In brewing, it aids in the mashing process to produce fermentable sugars from grains. Additionally, it is utilized in the production of glucose and high-fructose corn syrups. Beyond food, α-Amylase is employed in detergent formulations to break down starchy stains on fabrics. It also finds applications in the textile and paper industries for starch removal and processing. In biofuel production, it helps convert starch in crops like corn into fermentable sugars for ethanol production.