Title page                                                                                  

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                    

34     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                                 –

LIST OF TABLES AND FIGURES

LIST OF TABLES                        

TABLE 1 RECIPE FOR BREAD PRODUCTION

TABLE 2 CHARACTERISTICS OF THE YEAST ISOLATES

TABLE 3 PROOF HEIGHT OF THE SAMPLES

TABLE 4 THE VOLUME, WEIGHT, HEIGHT AND SPECIFIC VOLUME OF THE SAMPLES

TABLE 5 SENSORY EVALUATION RESULTS

LIST OF FIGURES

FIG1 SHAPES OF THE YEAST

FIG 2 FLOW CHART OF BREAD PRODUCTION