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 page ii
Approval page iii
Dedication iv
Acknowledgement v
List of tables and figures vii
Table of contents viii
Abstract xi
CHAPTER ONE
1.0 Introduction 1
1.01 Palm wine 1
1.02 Composition of palm wine 2
1.03 Yeast 3
1.04 Bread 6
1.41 Aims and objective 8
CHAPTER TWO
Literature Review 10
2.1 Bread Production 10
2.2 Functions of the Ingredients In Bread Production 12
2.3 Type of bread 14
2.4 The procedures involved in bread production 16
2.5 Bread quality 17
2.6 Palm wine (elaeis quinn eensis) 18
2.7 General characteristcs of saccharomyces cerevisiae 20
2.8 Characteristics of bakers yeast 22
2.9 Pure culture isolation and cultivation 24
CHAPTER THREE
Materials and methods 25
3.1 Equipments 26
3.2 Raw materials 26
3.3 Sources of material 27
34 Preparation of medium 27
3.5 Isolation of yeast species 28
3.6 Characterization and test for viability of yeast 28
3.7 Production of starter culture 29
3.8 Preparation of yeast paste 30
3.9 Bread production 30
3.10 Quality test 33
CHAPTER FOUR
Results and discussion 35
4.1 Characteristics of yeast on malt
extract nutrient medium 35
4.2 Identification of yeast isolate 35
4.3 Dough leavening ability 37
4. 4 The volume, weight, height and specific
volume of the samples 39
4.5 Sensory evaluation 40
CHAPTER FIVE
Conclusion and Recommendation 42
5.1 Conclusion 42
5.2 Recommendations 42
Reference 43
Appendix 1 46
