This part mainly discusses the enzymatic processes employed in the production of maltodextrins and syrup solids. Functional properties and applications of dextrins, maltose, glucose, fructose, cyclodextrins as well as malto- and isomaltooligosaccharides are presented. Immobilization of amylolytic enzymes and typical enzyme reactors for starch processing is reviewed. Action pattern of amylases in relation to the subsite structure of the enzyme active domains is presented, including: the dependence of Michaelis and molecular activity parameters on the DP of substrate; possible binding modes between the enzyme and a linear substrate; multiple attack mode in addition to simple hydrolysis (random attack). Mathematical modelling of starch degrading processes is critically reviewed. The crucial parameters, influencing the reaction rate and the conversion degree of the substrate, are shown.