Abstract
Hydrolyzed collagen prepared from Tilapia scale with Alcalase and Papain after decalcificated in HCl and demineralized in Ca (OH)2. Hydrolyzed collagen with the content of 1%, 2%, 3%, 4%, 5% was added to the bread to research the sensory valuation, properties and texture of bread. And then the properties of bread during storage were evaluated. Results showed that the addition of collagen peptides improved the water retention of bread, increased bread specific volume and slowed down the staling of bread. Comprehensive comparison, the quality of bread reached optimum with 3% of hydrolyzed collagen.
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