ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
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 of “Isolation and Performance Evaluation of Saccharomyces Cerevisiae from On Palm Wine” 1.1 Palm wine 1.2 Composition of palm wine 1.3 Yeast 1.4 Bread 1.41 Aims and objective
CHAPTER TWO 2.0 Literature Review of “Isolation and Performance Evaluation of Saccharomyces Cerevisiae from On Palm Wine” 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 2.7 General characteristics of saccharomyces cerevisiae 2.8 Characteristics of bakers yeast 2.9 Pure culture isolation and cultivation
CHAPTER THREE 3.0 Research Methodology of “Isolation and Performance Evaluation of Saccharomyces Cerevisiae from On Palm Wine” 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
CHAPTER FOUR 4.0 Results and Discussion of “Isolation and Performance Evaluation of Saccharomyces Cerevisiae from On Palm Wine” 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
ii CHAPTER FIVE 5.0 Conclusion and Recommendation of “Isolation and Performance Evaluation of Saccharomyces Cerevisiae from On Palm Wine” 5.1 Conclusion 5.2 Recommendations Reference Appendix
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vi TO DOWNLOAD “ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING” COMPLETE PROJECT MATERIALS, FOLLOW THE ABOVE INSTRUCTIONS CAREFULLY
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