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LIST OF TABLES AND FIGURES

LIST OF TABLES                                              

TABLE 1 RECIPE FOR BREAD PRODUCTION

TABLE 2 CHARACTERISTICS OF THE YEAST ISOLATES

TABLE 3 PROOF 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 YEAST

FIG 2 FLOW CHART OF BREAD PRODUCTION

TABLE OF CONTENT

CHAPTER ONE

1. Introduction                                                                            1
   1. Palm wine                                                                      1
   2. Composition of palm wine                                            2
   3. Yeast                                                                             3
   4. Bread                                                                                       6
   5. Aims and objective                                                        8

CHAPTER TWO

Literature Review                                                          10

2.1     Bread Production                                                           10

2.2     Functions of the Ingredients In Bread Production                   12

2.3     Type of bread                                                                14

2.4     The procedures involved in bread production               16

2.5     Bread quality                                                                 17

2.6     Palm wine (elaeis quinn eensis)                                               18

2.7     General characteristcs of saccharomyces cerevisiae                20

2.8     Characteristics of bakers yeast                                                22

2.9     Pure culture isolation and cultivation                                      24

CHAPTER THREE

Materials and methods                                                            25

3.1     Equipments                                                                             26

3.2     Raw materials                                                                26

3.3     Sources of material                                                        27

34      Preparation of medium                                                  27

3.5     Isolation of yeast species                                                         28

3.6     Characterization and test for viability of yeast              28

3.7     Production of starter culture                                          29

3.8     Preparation of yeast paste                                             30

3.9     Bread production                                                                    30

3.10   Quality test                                                                    33

CHAPTER FOUR

Results and discussion                                                            35

4.1     Characteristics of yeast on malt

         extract nutrient medium                                                           35

4.2     Identification of yeast isolate                                         35

4.3     Dough leavening ability                                                 37

4. 4    The volume, weight, height and specific

volume of the samples                                                   39

4.5     Sensory evaluation                                                        40

CHAPTER FIVE

Conclusion and Recommendation                                           42

5.1     Conclusion                                                                     42

5.2     Recommendations                                                                   42

          Reference                                                                       43

Appendix 1                                                

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