Bacillus acidicola TSAS1 produced a novel acid-stable, thermostable, Ca2+-independent and high maltose-forming alpha-amylase with optimum activity at pH 4.0 and 60A degrees C, and T-1/2 of 27 min at 90A degrees C. The enzyme saccharified raw as well as soluble starches, and ameliorated bread quality when the dough was supplemented with the enzyme.