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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 54 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0134 |
Abstract
ABSTRACTSaccharomyces 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…
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Full material
₦ 5,000 $(29)
| Pages | 54 |
| Delivery | Instant, after payment |