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