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.
1.0Introduction 1
1.01Palm wine 1
1.02Composition of palm wine 2
1.03Yeast 3
1.04Bread 6
1.41Aims and objective 8
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
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
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
Conclusion and Recommendation 42
5.1 Conclusion 42
5.2 Recommendations 42
Reference 43
Appendix 1 46
Palm wine is a milky alcoholic beverage produced from the inflorescence of palm tree it is the most widely used and cherished natural traditional alcoholic beverage especial in the southern part of Nigeria, and is the juice of the oil paolm ( Elacis guinneensis) and raffia palm ( Rapia hooker) ( Ihekoronye and Ngoddy 1985).
A milky juice containing initially well over 13% sucrose is collected in the calabash which is hung at the base of the incision of the inflorescence of palm tree soon after leaving the tree, yeast spares, especially those of Saccharomyces cerevisias infect the juice and soon start to ferment the fermentable sugar.
Palm wine can be consumed as an alcoholic beverage. It could be allowed to ferment and subsequently distilled into gin it could also be used for the leavening of dough for bread making ( Somiari and Udoh 1993).
The use of palm wine and as a leavening agent for dough is attributed to the presence of a yeast strain contained in the palm sap. This yeast strain is saccharomyces cerevisiaem or baking yeast is called in the bakery industry.
Palm wine when fresh, tastes like ginger bear and can be used as like yeast ( Irvine 1961). Initially, the sap is sweet, dirty brown in colour. The fermentation process results in the sap becoming milky white in appearance. This is due to the presence of large number of fermenting bacteria and yeast.
Fermentation occurs between 36 – 38 hr period during which PH of sap falls from 7.0 –7.2 to < 4. (Jay 1986).
Palm wine has the average alcoholic content of 2.00 percent to 4. 69 percent. The sugary syrup, which is dirty brown in colour contains about 10 – 12 % sugar mainly sucrose.
Studies made by faparusi et al1986 found the following genera of bacteria to be the most predominant in finished produced Lactobacillus, Micrococcus, Leuconostoc, Streptococcus and Acetobacter. The predominate yeast found are Saccharomyces and Candida spp with the former being the more common.
Yeast is a unicellular micro-organism and fungus type. It makes possible many of the products made by bakers. This is because various types of bread and certain other bakery precuts are leavened (raised) by yeast. Many of them produce ethanol and carbon dioxide as waste products of their metabolism. They are therefore useful in the food industry for fermentation and aeration.
Yeast usually used in the temperate region for baking are carefully selected strains of Saccharomyces cerevisiae. This is a simple chlorophyll – free plant which feeds on sugar in the batter or dough to produce carbon dioxide (Kotshever 1980). By enzyme action, it converts fermentable sugars and some of the starch present in the dough into carbon-dioxide gas and alcohol and provides desirable controlled fermentation (Sultan 1982).
The discovery of the use of yeast to leaven bread centuries ago lead to the growth of bakery industry. Bakers used brewers yeast till about 80 –1000 years ago due to its performance in the bakery which was low and variable. The isolation of a special yeast strain which possessed the desired characteristic needed, brought about revolutionary changes in the bakery industry. This strain is known as saccharomyces cerevisiae or otherwise “ bakers” yeast in the form of cakes of compressed fresh yeast cell, with moisture content of about 70%.
NUTRITION AND GENERATION
Since the yeast cell is a living organism, it has numerous nutritional needs and it is only if these are met that it will grow vigorously and produce a large quantity of carbon dioxide. Food and moisture are needed for this growth.
Saccharomyces cerevisiae differs from other yeast species. It has more aerobic growth habit, maximum yielding capability stability during storage. It is usually derived from special selection of fast growing (short generation time) naturally occurring yeast strains ( Oyawoye and Bassey 1997) .
The plant grow best at the temkperature between 80 – 900 cooler temperatures retards their growth and a temperature as high as 1110 F kills the plant within an hour 1400 F destroy them within 5 minutes.
This principle involved in dough leavening is based on the utilization of the carbohydrate by the ‘bakers’ yeas to give out carbon dioxide entrapped in the dough. As the yeast multiply in the dough, fermenting at room temperature. More and more carbon-dioxide is produced and the dough expanse because of the pressure of gas. This yeast activity is destroyed during baking at the temperature of 1400 F.
Bakers yeast is useful chiefly in three different ways.
1.TESTURE FORMATION: They produce carbon dioxides gas, which leavens or raises the dough, giving the bread the desired loose porous texture.
2.INCREASE OF DOUGH VOLUME: The use of bakers yest as a leavening agent help to achieve great great increase in volume and make a wide variety of baked products. This means that it is no longer a necessity to rely on egg white foam to encompass enough air
FLAVOUR PRODUCTION: Bakers yeast is reported to contribute to the flavour of bread and other yeast leavened products. During dough
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