The article discusses the properties and applications of starch-converting enzymes, particularly those belonging to the α-amylase family. These enzymes are crucial in the starch industry, with about 30% of global enzyme production dedicated to them. They are used in various industrial applications, including starch hydrolysis, laundry detergents, porcelain detergents, and anti-staling agents in baking. The α-amylase family includes enzymes that hydrolyze or form glycosidic bonds in the α-conformation, and they share a common structure known as the (β/α)₈ barrel. The family comprises 21 different reaction and product specificities, and 25 three-dimensional structures have been determined. These enzymes are used in the production of glucose and fructose syrups, modified starches, and cyclodextrins. They are also used in the bakery industry to improve bread texture and shelf life by delaying staling. The article also discusses the engineering of commercial enzymes for improved stability, including the use of thermostable enzymes from extreme environments and genetic engineering approaches to enhance enzyme properties. The α-amylase family is a key group of enzymes in the starch industry, with a wide range of applications in food, biotechnology, and other industries.The article discusses the properties and applications of starch-converting enzymes, particularly those belonging to the α-amylase family. These enzymes are crucial in the starch industry, with about 30% of global enzyme production dedicated to them. They are used in various industrial applications, including starch hydrolysis, laundry detergents, porcelain detergents, and anti-staling agents in baking. The α-amylase family includes enzymes that hydrolyze or form glycosidic bonds in the α-conformation, and they share a common structure known as the (β/α)₈ barrel. The family comprises 21 different reaction and product specificities, and 25 three-dimensional structures have been determined. These enzymes are used in the production of glucose and fructose syrups, modified starches, and cyclodextrins. They are also used in the bakery industry to improve bread texture and shelf life by delaying staling. The article also discusses the engineering of commercial enzymes for improved stability, including the use of thermostable enzymes from extreme environments and genetic engineering approaches to enhance enzyme properties. The α-amylase family is a key group of enzymes in the starch industry, with a wide range of applications in food, biotechnology, and other industries.