Used in the brewing industry to break down starch into fermentable sugars during beer production. Plays a key role in the saccharification process, helping convert complex carbohydrates into maltose, which yeast can ferment into alcohol. Also applied in the production of malt syrups and sweeteners, particularly in the food industry for making maltose-rich glucose syrups. Its action is important in developing the flavor and fermentability of wort. Additionally, utilized in baking to improve dough conditioning and bread texture by modifying starch components. Found in some digestive aids due to its ability to support carbohydrate digestion.