The enzyme amylase finds also use in other fields. Large-scale production of α-amylase takes place with the help of genetically modified types of bacillus. Without genetic modification amylase can also be produced through aspergillus-fungi cultures. Due to a higher efficiency of bacteria cultures and more temperature-stable amylase, mainly bacteria are used for the production.

Biotechnologically produced amylase is also used in food industry. It finds use in bread making where it helps to improve gas formation. Consequently,

amylase creates mono- and disaccharides which can ferment with the help of yeast. CO2 develops, causes the dough to rise and the ethanol is finally released as gas.

One of the most important uses of α-Amylase lies in the breaking down of cheaply made maize or potatoe starch to maltose and glucose molasses which find use in the food industry. Many sweets, bakery products and even ice cream are based on sugars digested with the help of amylase. Of course, the molasses find further use in the production of processed food.

Amylase plays an important role in the fermentation of alcohol. Natural amylase in the mash and the addition of artificial α-Amylase can increase fermentation performance. However, the German and Austrian purity law inhibits the use of such enzymatical additives in beer production.

Amylase is used in many production processes in which cheap starch is converted and prepared for further use.

An example is the production of citric acid. Amylase breaks maize starch into sugar which is