Evaluation Of The Dough Raising Potentials Of Some Ascosporogenous Palmwine Yeast Strains
ABSTRACT
Saccharomyces cerevisiae,
Saccharomyces frigilis and Pichia spp were chosen among the several yeasts
isolated from palm wine (Rap hia hookeri) and was compared to commercial bakers
yeast (control) in their ability to leaven bread dough. Sensory evaluation was
carried out by 20 panelists on the bread samples and difference in taste,
crust, crumb, general acceptability, colour and flavour was determined. The
result of the sensory evaluation showed that the Saccharomyces cerevisiae,
Saccharomyces frigilis and Sample E (S. cerevisiae + S. frigilis) were most
preferred in taste, colour, flavour, general acceptability, crust and crumb at
P> 0.05. The performance of the bread was observed and the result showed that
the optimum loaf height of the control was 5.7cm, while those of S. cerevisiae,
S. frigilis, Pichia spp, S. cerevisiae + S. frigills (sample E), Sample F,
Sample 0 and Sample H were 3.8cm, 3.2cm, 2.5cm, 3.4cm, 2.6cm, 2.7cm, and 3.0cm
respectively. The proximate composition of the wheat flour and the bread was
also determined. I recommend that the yeasts isolated from palm wine be further
improved to enhance their alcohol producing ability.
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ANOZIE, N (2021). Evaluation Of The Dough Raising Potentials Of Some Ascosporogenous Palmwine Yeast Strains . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-dough-raising-potentials-of-some-ascosporogenous-palmwine-yeast-strains-7-2
NNENNA, ANOZIE. "Evaluation Of The Dough Raising Potentials Of Some Ascosporogenous Palmwine Yeast Strains " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 26 Jul. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-dough-raising-potentials-of-some-ascosporogenous-palmwine-yeast-strains-7-2. Accessed 25 Nov. 2024.
NNENNA, ANOZIE. "Evaluation Of The Dough Raising Potentials Of Some Ascosporogenous Palmwine Yeast Strains ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 26 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-dough-raising-potentials-of-some-ascosporogenous-palmwine-yeast-strains-7-2 >.
NNENNA, ANOZIE. "Evaluation Of The Dough Raising Potentials Of Some Ascosporogenous Palmwine Yeast Strains " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-dough-raising-potentials-of-some-ascosporogenous-palmwine-yeast-strains-7-2