ABSTRACT
Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was leavened at 30c. the following proof heights were recorded 3.3cm, 1.9 cm, 23cm, 3.5cm, 3.6cm and 2.5cm respectively for the proofing period, samples D and E compared favourably with the control which has a proof height of 3.3cm. The bread height, weight , volume and the specific volume was recorded sensory evaluation was carried on the samples for taste, appearance, texture flavour and overall acceptability. Turkeys test was in the samples. Result of the sensory evaluation showed that samples D ranked favourably with the control in all quality attributes tested at (D < 0.05). The other samples were different from the control in all the sensory attributed tested for A proofing temperature of 300c using the isolate was recommended for bread making in other to achieve the desired bread quality
TABLE OF CONTENT
Title page
Approval page
Dedication
Acknowledgement
List of tables and figures
Table of contents
Abstract
CHAPTER ONE
1.0 Introduction
1.01 Palm wine
1.02 Composition of palm wine
1.03 Yeast
1.04 Bread
1.41 Aims and objective
CHAPTER TWO
Literature Review
2.1 Bread Production
2.2 Functions of the Ingredients In Bread Production
2.3 Type of bread
2.4 The procedures involved in bread production
2.5 Bread quality
2.6 Palm wine (elaeis quinn eensis)
2.7 General characteristcs of saccharomyces cerevisiae
2.8 Characteristics of bakers yeast
2.9 Pure culture isolation and cultivation
CHAPTER THREE
Materials and methods
3.1 Equipments
3.2 Raw materials
3.3 Sources of material
3.4 Preparation of medium
3.5 Isolation of yeast species
3.6 Characterization and test for viability of yeast
3.7 Production of starter culture
3.8 Preparation of yeast paste
3.9 Bread production
3.10 Quality test
CHAPTER FOUR
Results and discussion
4.1 Characteristics of yeast on malt extract nutrient medium
4.2 Identification of yeast isolate
4.3 Dough leavening ability
4.4 The volume, weight, height and specific volume of the samples
4.5 Sensory evaluation
CHAPTER FIVE
Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendations
Reference
Appendix 1
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