α-Amylase from Bacillus sp is widely used in the food industry for starch hydrolysis, breaking down complex carbohydrates into simpler sugars like maltose and dextrins. This enzyme is essential in baking, where it improves dough handling, enhances bread volume, and extends shelf life by retaining moisture. In brewing, it facilitates the conversion of starch into fermentable sugars, improving alcohol yield and flavor profiles. It also plays a key role in the production of syrups and sweeteners, optimizing texture and sweetness. Additionally, it is employed in the textile and paper industries for desizing and starch removal, enhancing processing efficiency. Furthermore, it is utilized in detergent formulations to break down starch-based stains, improving cleaning performance. Its stability at high temperatures and pH variations makes it highly versatile for industrial applications.