Paper Title:
Effect of Hydrolyzed Collagen from Tilapia Scale on Bread Quality
  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.

  Info
Periodical
Advanced Materials Research (Volumes 183-185)
Chapter
Environmental Biotechnology
Edited by
Yanguo Shi and Jinlong Zuo
Pages
500-504
DOI
10.4028/www.scientific.net/AMR.183-185.500
Citation
B. Han, "Effect of Hydrolyzed Collagen from Tilapia Scale on Bread Quality", Advanced Materials Research, Vols. 183-185, pp. 500-504, 2011
Online since
January 2011
Authors
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Dong Jing Zhang, Yan Xing Zhao, Wei Yang, Yao Xu, Zheng Zhao
VI. Medicine and Health Engineering, Biotechnology
Abstract:Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in...
1049
Authors: Ming Liu, Tao Feng
Chapter 7: Agricultural Products Processing and Consumption
Abstract:As a hydrophilic polysaccharide, Mesona Blumes gum (MBG) -enables to improve the quality and retard the staling of breads. The...
1258