
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 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
CHAPTER ONE
1.1 Introduction
… This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, research questions and hypotheses, and the definition of technical terms.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
- 1.0 Introduction
- 1.01 Palm wine
- 1.02 Composition of palm wine
- 1.03 Yeast
- 1.04 Bread
- 1.41 Aims and objective
- 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
- 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
- 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
- Conclusion and Recommendation
- 5.1 Conclusion
- 5.2 Recommendations
REFERENCES
APPENDIX 1 List of Tables and Figures
Disclaimer for Complete Material Utilization
The displayed research work titled "Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
- 1.0 Introduction
- 1.01 Palm wine
- 1.02 Composition of palm wine
- 1.03 Yeast
- 1.04 Bread
- 1.41 Aims and objective
- 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
- 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
- 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
- Conclusion and Recommendation
- 5.1 Conclusion
- 5.2 Recommendations
REFERENCES
APPENDIX 1
Disclaimer for Complete Material Utilization
The displayed research work titled "Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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