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.