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Bacterial Amylase. An ?-amylase (q.v.), derived from a strain of Bacillus subtilis (q.v.). The enzyme exhibits sufficient heat stability to at least partially survive baking temperatures and, in this respect, it differs markedly from cereal and fungal ?-amylases (q.v.). As it retains some capacity to degrade the amylopectin (q.v.) fraction of starch (q.v.) following baking, it finds some application at closely controlled use levels as an antistaling (q.v.) or antifirming agent (q.v.).