α-Amylase from Bacillus amyloliquefaciens is used extensively in the food industry to break down starch into simpler sugars, enhancing the sweetness and texture of baked goods. In brewing and alcohol production, it aids in the conversion of starches in grains to fermentable sugars, improving alcohol yield and flavor. It is also employed in detergent formulations to break down starch-based stains, making it effective in laundry products. In the textile industry, it helps in desizing processes by removing starch from fabrics, improving dyeing efficiency. Additionally, it is utilized in the production of biofuels to convert starch into fermentable sugars for ethanol production. In the paper industry, it improves pulp quality by modifying starch and reducing the use of other chemicals.