Adição de colágeno hidrolisado na qualidade da farinha de trigo para a produção de pães tipo forma Addition of collagen hydrolyzate in the quality of wheat flour for producing sliced bread

The addition of hydrolyzed collagen in wheat flour can contribute to increase the protein content of a bakery product and promote the improvement of physicochemical and rheological parameters. Therefore, this study aimed to compare the technological characteristics, physical and physical-chemical properties of wheat flour added of hydrolyzed collagen for the production of breads. We analyzed the effect of adding a percentage of 1.5%; 3.0%; and 4.5% in wheat flour in wheat flour quality and breads developed. It was found that the protein content when the concentration of collagen was elevated, the sample with 4.5% of collagen obtained 14.93% of protein content. The hydrolyzed collagen increased the index gluten content, resistance to extension, development time and stability of the dough, however, it decreased the percentage of water absorption of flour. There was an increase in the volume of the breads and reduced hardness, which ranged from 10.50 (N) to the bread without addition of hydrolyzed collagen to 8.50 (N) when the incorporation was 4.5%. The breads obtained averages greater than 7.0, therefore, within the acceptability range in all sensory attributes evaluated. In baking tests the breads without the addition of collagen hydrolyzate obtained 73,69 points, with the addition of different concentrations of collagen, the values were decreased to 64.51 points to the sample with 4.5%. Therefore, the addition of hydrolyzed collagen in bread formulations becomes an alternative to enrichment of the product, increasing the protein content, without harming significantly the rheological properties of the flour and the bread quality aspects.