<p> </p><p><strong>Title page &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>List of tables and figures &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>Table of contents &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>Abstract &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>

Chapter ONE

</strong></p><p><strong>1.0 &nbsp; &nbsp; &nbsp; &nbsp;Introduction &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>1.01 &nbsp; &nbsp;Palm wine &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>1.02 &nbsp; &nbsp;Composition of palm wine &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>1.03 &nbsp; &nbsp;Yeast &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>1.04 &nbsp; &nbsp;Bread &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>1.41 &nbsp; &nbsp;Aims and objective &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>

Chapter TWO

</strong></p><p><strong>Literature Review &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>2.1 &nbsp; Bread Production &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>2.2 &nbsp; Functions of the Ingredients In Bread Production &nbsp; &nbsp; </strong></p><p><strong>2.3 &nbsp; Type of bread &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>2.4 &nbsp; The procedures involved in bread production &nbsp;</strong></p><p><strong>2.5 &nbsp; Bread quality &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>2.6 &nbsp; Palm wine (elaeis quinn eensis) &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>2.7 &nbsp; General characteristcs of saccharomyces cerevisiae</strong></p><p><strong>2.8 &nbsp; Characteristics of bakers yeast &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>2.9 &nbsp; Pure culture isolation and cultivation &nbsp; &nbsp; &nbsp;</strong></p><p><strong>

Chapter THREE

</strong></p><p><strong>Materials and methods &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>3.1 &nbsp; Equipments &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>3.2 &nbsp; Raw materials &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>3.3 &nbsp; Sources of material &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>34 &nbsp; &nbsp; Preparation of medium</strong></p><p><strong>3.5 &nbsp; Isolation of yeast species &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>3.6 &nbsp; Characterization and test for viability of yeast </strong></p><p><strong>3.7 &nbsp; Production of starter culture &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>3.8 &nbsp; Preparation of yeast paste &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>3.9 &nbsp; Bread production &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>3.10 Quality test &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>

Chapter FOUR

</strong></p><p><strong>Results and discussion &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>4.1 &nbsp; Characteristics of yeast on malt extract nutrient medium</strong></p><p><strong>4.2 &nbsp; Identification of yeast isolate &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>4.3 &nbsp; Dough leavening ability &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>4. 4 &nbsp; The volume, weight, height and specific</strong></p><p><strong>volume of the samples &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>4.5 &nbsp; Sensory evaluation &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>

Chapter FIVE

</strong></p><p><strong>Conclusion and Recommendation &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>5.1 &nbsp; Conclusion &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>5.2 &nbsp; Recommendations &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p><strong>&nbsp; &nbsp; &nbsp; &nbsp; Reference &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>Appendix 1 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; –</strong></p><p><strong>LIST OF TABLES AND FIGURES</strong></p><p><strong>LIST OF TABLES &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </strong></p><p><strong>TABLE 1 RECIPE FOR BREAD PRODUCTION</strong></p><p><strong>TABLE 2 CHARACTERISTICS OF THE YEAST ISOLATES</strong></p><p><strong>TABLE 3 PROOF HEIGHT OF THE SAMPLES</strong></p><p><strong>TABLE 4 THE VOLUME, WEIGHT, HEIGHT AND SPECIFIC VOLUME OF THE SAMPLES</strong></p><p><strong>TABLE 5 SENSORY EVALUATION RESULTS</strong></p><p><strong>LIST OF FIGURES</strong></p><p><strong>FIG1 SHAPES OF THE YEAST</strong></p><p><strong>FIG 2 FLOW CHART OF BREAD PRODUCTION</strong></p> <br><p></p>