الفهرس 
Title :Production of alfa amylase by fungi isolated from waste of mango to improve bread products
AbstractOnly 14 pages are availabe for public view
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Abstract
Five fungal isolated from the seed kernels of Egyptian mango. These were Aspergillus niger, Rhizopus stolonifer, Penicillium chrysogenum, Cladosporium herbarum and Mucor globosus. All isolates produced Ü-amylase with variable amounts, and the maximum production was obtained by A. niger. Therefore it selected for the application in bread-baking. The results of application experiment showed that the properties of dough (water absorption, development and stability times) decreased by increasing Ü-amylase concentration. However, the degree of softening and R/E ratio increased. The bread hardness and the bread volume were improved. Total counts of bacteria and fungi in bread samples treated with Ü-amylase, decreased when increasing the concentration increased due to storage for 7days as indication of extension of the shelf life of bread products