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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 55 |
| Chapters | 5 |
| Methodology | statistical analysis |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0027 |
Abstract
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE(ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD 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 2.5…
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Full material
₦ 5,000 $(29)
| Pages | 55 |
| Delivery | Instant, after payment |