ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
Table Of Contents
- Title page List of tables and figures Table of contents Abstract CHAPTER ONE1.0 Introduction
- 1.01Palm wine
- 1.02Composition of palm wine
- 1.03Yeast
- 1.04Bread
- 1.41Aims and objective CHAPTER TWOLiterature Review
- 2.1Bread Production
- 2.2Functions of the Ingredients In Bread Production
- 2.3Type of bread
- 2.4The procedures involved in bread production
- 2.5Bread quality
- 2.6Palm wine (elaeis quinn eensis)
- 2.7General characteristcs of saccharomyces cerevisiae2.8 Characteristics of bakers yeast
- 2.9Pure culture isolation and cultivation CHAPTER THREEMaterials and methods
- 3.1Equipments
- 3.2Raw materials
- 3.3Sources of material 34 Preparation of medium3.5 Isolation of yeast species
- 3.6Characterization and test for viability of yeast
- 3.7Production of starter culture
- 3.8Preparation of yeast paste
- 3.9Bread production
- 3.10Quality test CHAPTER FOURResults and discussion
- 4.1Characteristics of yeast on malt extract nutrient medium4.2 Identification of yeast isolate
- 4.3Dough leavening ability
- 4.4 The volume, weight, height and specificvolume of the samples
- 4.5Sensory evaluation CHAPTER FIVEConclusion and Recommendation
- 5.1Conclusion
- 5.2Recommendations Reference Appendix 1 –LIST OF TABLES AND FIGURESLIST OF TABLES TABLE 1 RECIPE FOR BREAD PRODUCTIONTABLE 2 CHARACTERISTICS OF THE YEAST ISOLATESTABLE 3 PROOF HEIGHT OF THE SAMPLESTABLE 4 THE VOLUME, WEIGHT, HEIGHT AND SPECIFIC VOLUME OF THE SAMPLESTABLE 5 SENSORY EVALUATION RESULTSLIST OF FIGURESFIG1 SHAPES OF THE YEASTFIG 2 FLOW CHART OF BREAD PRODUCTION
Project 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.Project Overview
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