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

Abstract

Saccharomyces cerevisiae was insulated from the fermenting tire of flaeis guinneensis. The incentive insulate was used in dough proofing at different temperatures. The samples B, C, D, E, and F,( containing the same constituents) were leavened at 200 c, 250 c, 300 c and 40 c independently. also, sample A which served as the contol was leavened at 30c. the following evidence heights were recorded3.3 cm,1.9 cm, 23 cm,3.5 cm,3.6 cm and2.5 cm independently for the proofing period, samples D and E compared favourably with the control which has a evidence height of3.3 cm. The chuck height, weight, volume and the specific volume was recorded sensitive evaluation was carried on the samples for taste, appearance, texture flavour and overall adequacy. clunkers test was in the samples. Result of the sensitive 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 sensitive attributed tested for A proofing temperature of 300c using the insulate was recommended for chuck making in other to achieve the asked chuck quality.

Table Of Content

Title runner

List of tables and numbers

Table of contents

Abstract

Chapter One

Preface

Win wine

Composition of win wine

Incentive

Bread

Points and objective

Chapter Two

Literature Review

Bread Production

Functions of the constituents In Bread Production

Type of chuck

The procedures involved in chuck product

Bread quality

Win wine( elaeis quinn eensis)

General characteristcs of saccharomyces cerevisiae

Characteristics of cookers incentive

Pure culture insulation and civilization

Chapter Three

Accoutrements and styles

Accoutrements

Raw accoutrements

Sources of material

34 Preparation of medium

Insulation Of Incentive Species

Characterization and test for viability of incentive

Product of starter culture

Preparation of incentive paste

Bread product

Quality test

Chapter Four

Results and discussion

Characteristics of incentive on malt excerpt nutrient medium

Identification of incentive insulate

Dough leavening capability

4. 4 The volume, weight, height and specific

Volume Of The Samples

Sensitive Evaluation

Chapter Five

Conclusion and Recommendation

Conclusion

Recommendations

Reference

Excursus 1-

List Of Tables And Numbers

List Of Tables

TABLE 1 Form For Chuck Product

TABLE 2 Characteristics Of The Incentive Isolates

TABLE 3 Evidence 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 Incentive

FIG 2 Flow Chart Of Bread Production