Science Buddies: "Ask an Expert"

Can I get help on this one?
1. What kind of protease that breaks down bread is present in mangoes?
2. Can a little bit of this be used as bread improver? Just enough so that the bread doesn't liquefy, but just soften the bread to make it easier to eat, just like commercially sold bread improvers?
3. What do experts say about this?
Thanks.

What kind of protein eating proteases is present in mangoes? Can you give me more details about it? Can it be used as a bread improver when used in small amounts?

Hi Giddeus,

You have some interesting questions! I do not know the answers, but your idea is related to a Science Buddies project about what fruits contain proteases that prevent gelatin (Jell-O) from solidifying: https://www.sciencebuddies.org/science- ... p004.shtml

I do want you do keep in mind that bread is mostly made of carbohydrates (sugar compounds) rather than proteins. So I'm not sure how much a protease will affect bread. Proteases are often used as meat tenderizers because meat is mostly protein.

I hope this helps. Please post again if you have more questions!

Heather