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.
LIST OF TABLES AND FIGURES
LIST OF TABLES PAGE
TABLE 1 RECIPE FOR BREAD PRODUCTION
TABLE 2 CHARACTERISTICS OF THE YEAST ISOLATES
TABLE 3 PROOF HEIGHT OF THE SAMPLES
TABLE 4 THE VOLUME, WEIGHT, HEIGHT AND SPECIFIC VOLUME OF THE SAMPLES
TABLE 5 SENSORY EVALUATION RESULTS
LIST OF FIGURES
FIG1 SHAPES OF THE YEAST
FIG 2 FLOW CHART OF BREAD PRODUCTION
TABLE OF CONTENT
Title pageii
Approval pageiii
Dedicationiv
Acknowledgementv
List of tables and figuresvii
Table of contentsviii
Abstractxi
CHAPTER ONE
1.0Introduction1
1.01Palm wine1
1.02Composition of palm wine2
1.03Yeast3
1.04Bread6
1.41Aims and objective8
CHAPTER TWO
Literature Review10
2.1 Bread Production10
2.2Functions of the Ingredients In Bread Production 12
2.3Type of bread14
2.4The procedures involved in bread production16
2.5Bread quality17
2.6Palm wine (elaeis quinn eensis)18
2.7General characteristcs of saccharomyces cerevisiae20
2.8Characteristics of bakers yeast22
2.9Pure culture isolation and cultivation 24
CHAPTER THREE
Materials and methods 25
3.1 Equipments 26
3.2 Raw materials 26
3.3 Sources of material27
34 Preparation of medium27
3.5 Isolation of yeast species28
3.6 Characterization and test for viability of yeast28
3.7 Production of starter culture29
3.8 Preparation of yeast paste30
3.9 Bread production 30
3.10 Quality test33
CHAPTER FOUR
Results and discussion 35
4.1 Characteristics of yeast on malt
extract nutrient medium 35
4.2 Identification of yeast isolate35
4.3 Dough leavening ability37
4. 4 The volume, weight, height and specific
volume of the samples 39
4.5Sensory evaluation 40
CHAPTER FIVE
Conclusion and Recommendation 42
5.1 Conclusion42
5.2Recommendations 42
Reference43
Appendix 146
