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
- 1.01 Palm wine
- 1.02 Composition of palm wine
- 1.03 Yeast
- 1.04 Bread
- 1.41 Aims and objective CHAPTER TWOLiterature 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 cerevisiae2.8 Characteristics of bakers yeast
- 2.9 Pure culture isolation and cultivation CHAPTER THREEMaterials and methods
- 3.1 Equipments
- 3.2 Raw materials
- 3.3 Sources of material 34 Preparation of medium3.5 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
- 3.10Quality test CHAPTER FOURResults and discussion
- 4.1 Characteristics of yeast on malt extract nutrient medium4.2 Identification of yeast isolate
- 4.3 Dough leavening ability
- 4.4 The volume, weight, height and specificvolume of the samples
- 4.5 Sensory evaluation CHAPTER FIVEConclusion and Recommendation
- 5.1 Conclusion
- 5.2 Recommendations 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
Thesis 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.
Thesis Overview
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