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العنوان
Production of alfa amylase by fungi isolated from waste of mango to improve bread products /
الناشر
Eman Mohamed Reda Abomosalum ,
المؤلف
Eman Mohamed Reda Abomosalum
هيئة الاعداد
باحث / Eman Mohamed Reda Abomosalum
مشرف / Mohamed A. Rizk
مشرف / Ebtehal A. El Kolany
مناقش / Neveen Geweely
تاريخ النشر
2019
عدد الصفحات
111 P. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
علوم النبات
تاريخ الإجازة
14/10/2019
مكان الإجازة
جامعة القاهرة - كلية العلوم - Microbiology
الفهرس
Only 14 pages are availabe for public view

from 151

from 151

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