This page presents an excerpt of the available research material, including the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References. It provides a comprehensive overview of the study, enhancing readability and accessibility for students, and researchers seeking complete material on “Isolation and Performance Evaluation of Saccharomyces Cerevisiae from on Palm Wine (elaels Guinneensis) at Different Temperature of Proofing during Bread Making”.
I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Food Science and Technology (FT) for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Isolation and Performance Evaluation of Saccharomyces Cerevisiae from on Palm Wine (elaels Guinneensis) at Different Temperature of Proofing during Bread Making provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.
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
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
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.…
