α-Amylase from Bacillus sp is widely used in the food industry for starch processing. It breaks down starch into simpler sugars like maltose and dextrins, which are essential in the production of syrups, sweeteners, and brewing. In baking, it improves dough handling and bread texture by modifying starch. The enzyme is also employed in the textile industry for desizing fabrics, where it removes starch-based coatings. Additionally, it plays a role in the production of biofuels by converting starch into fermentable sugars for ethanol production. Its stability at high temperatures makes it suitable for industrial processes requiring heat.