Used in the food industry to produce maltose syrup from starch, β-Amylase plays a key role in brewing and baking. In brewing, it helps convert starches in barley into fermentable sugars during mashing, supporting alcohol production. In baking, it improves dough fermentation and bread texture by modifying starch. It is also used in the production of malt extract and breakfast cereals to enhance sweetness naturally. Additionally, β-Amylase finds use in research and diagnostics for enzymatic studies and carbohydrate analysis.