During baking, these enzymes are added to bread dough to break down the starch in the flour into smaller dextrins, a gummy substance, which are then fermented by yeast. Specifically, α-amylase increases fermentation speed and reduces dough viscosity, resulting in improved product volume and consistency. It also generates additional sugar in the dough, which “improves the flavor, crust color, and toasting qualities of the bread” (3). In addition to generating fermentable compounds, α-amylases also have an anti-staling effect in bread baking, which increases its shelf life. Amylases are also used in the production of beer or fruit juices, or to modify animal nutrition to improve fiber digestion