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Format: MS WORD
| Chapters: 1-5
| Pages: 71
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.
TABLE OF CONTENTS
Title Page - - - - - - - - -
Approval Page - - - - - - - -
Declaration - - - - - - - -
Dedication - - - - - - - - -
Acknowledgement - - - - - - -
Abstract - - - - - - - - -
Table of Contents - - - - - - -
CHAPTER ONE – INTRODUCTION
1.1 Background of the Study - - - - -
1.2 Statement of the Problem - - - -
1.3 Objectives of the Study - - - - - -
1.4 Research Questions - - - - - -
1.5 Research Hypothesis - - - - - -
1.6 Significance of the Study - - - - -
1.7 Scope of the Study - - - - - -
1.8 Limitations of the Study - - - - -
1.9 Definition of Terms - - - - - -
CHAPTER TWO – REVIEW OF RELATED LITERATURE
2.1 Introduction - - - - - - -
2.2 Theoretical Framework - - - - -
2.3 Conceptual Framework - - - - -
2.4 Empirical Review - - - - - -
CHAPTER THREE – RESEARCH METHODOLOGY
3.1 Introduction - - - - - - -
3.2 Research Design - - - - - -
3.3 Population of Study - - - - - -
3.4 Sample size and Sampling Techniques - - -
3.5 Method of Data Collection - - - - -
3.6 Research Instrument
3.7 Validity of the Instrument - - - - -
3.8 Reliability of the Instrument - - - -
3.9 Sampling Method - - - - - -
CHAPTER FOUR – DATA PRESENTATION AND ANALYSIS
4.1 Introduction - - - - - - -
4.2 Data Presentation and Analysis - - - -
4.3 Testing Hypothesis - - - - - -
CHAPTER FIVE – SUMMARY, CONCLUSION AND RECOMMENDATION
5.1 Summary - - - - - - - -
5.2 Conclusion - - - - - - - -
5.3 Recommendations - - - - - -
References - - - - - -
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.
TABLE OF CONTENTS
Title Page - - - - - - - - -
Approval Page - - - - - - - -
Declaration - - - - - - - -
Dedication - - - - - - - - -
Acknowledgement - - - - - - -
Abstract - - - - - - - - -
Table of Contents - - - - - - -
CHAPTER ONE – INTRODUCTION
1.1 Background of the Study - - - - -
1.2 Statement of the Problem - - - -
1.3 Objectives of the Study - - - - - -
1.4 Research Questions - - - - - -
1.5 Research Hypothesis - - - - - -
1.6 Significance of the Study - - - - -
1.7 Scope of the Study - - - - - -
1.8 Limitations of the Study - - - - -
1.9 Definition of Terms - - - - - -
CHAPTER TWO – REVIEW OF RELATED LITERATURE
2.1 Introduction - - - - - - -
2.2 Theoretical Framework - - - - -
2.3 Conceptual Framework - - - - -
2.4 Empirical Review - - - - - -
CHAPTER THREE – RESEARCH METHODOLOGY
3.1 Introduction - - - - - - -
3.2 Research Design - - - - - -
3.3 Population of Study - - - - - -
3.4 Sample size and Sampling Techniques - - -
3.5 Method of Data Collection - - - - -
3.6 Research Instrument
3.7 Validity of the Instrument - - - - -
3.8 Reliability of the Instrument - - - -
3.9 Sampling Method - - - - - -
CHAPTER FOUR – DATA PRESENTATION AND ANALYSIS
4.1 Introduction - - - - - - -
4.2 Data Presentation and Analysis - - - -
4.3 Testing Hypothesis - - - - - -
CHAPTER FIVE – SUMMARY, CONCLUSION AND RECOMMENDATION
5.1 Summary - - - - - - - -
5.2 Conclusion - - - - - - - -
5.3 Recommendations - - - - - -
References - - - - - -
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