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Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine Elaels Guinneensis At Different Temperature of Proofing During Bread Making

Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making

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Reference ID: PS-3516-TM

DEDICATION

This research work titled "Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making" is dedicated to God for his enabling grace and to all computer enthusiasts who help to make life a pleasant experience.

ACKNOWLEDGEMENT

I owe my indebtedness to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing/related research material for your moral support that facilitated the successful completion of my (Tertiary Institution level). I am grateful to God Almighty and my parent for their financial support in my career. I really appreciate you all for everything, Thank you very much.


Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making

TABLE OF CONTENTS

PRELIMINARY PAGES


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 characteristics 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

REFERENCES

APPENDIX 1

  • List of Tables and Figures
  • 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


    Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making

    CHAPTER ONE

    1.1 Introduction

    … As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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