الخلاصة

Abstract This study was carried out to enrichment the laboratorial breads with protein concentrate that prepared from Acanthopagrus latus fish using the participant method Enzymatic- Physical (T4), which includes treating the samples cooking temperature at (60-65)Cº for (15-20)minutes in order to felicitate the protein for enzyme react in following treatments . since the protease enzyme extracting before herd were utilized from the leaves of Calotropis procera plants 0.1% ,than the chemical analysis for physical treatments (T2) and (enzymatic - physical) .The proteins and ash percentage get to (89.03, 7.0 )% respectively ,While the moisture and lipids percentage were reduced down to (0.38 , 1.23)% respectively . Whereas the analysis degree were increased other incubation for 6 hours and reach 92.10% in compare with Its parallels physical and enzymatic that reach ( 23.59 , 85.50)% respectively also the sense properties for Industrialized concentrated proteins by devoidance of test and fish odor . The concentrated protein that prepared in manufacturing the laboratorial breads (loaf)at additional percentage (0.1 , 0.2 , 0.3)% . The results were maintained their dimensions with a few reducing in periphery and increasing in the crust thickness. While there were no significant differences in senses characters (p>0.05) , that refer or indicates to the efficiency of concentrated protein in manufacturing of lab. Breads which were a richness in their nourishment values with maintaining their scenes characters as far as after their storages for four weeks at (-18)Cº .