Production Of Bread Using Lactic Acid Bacterial (Lab) And Saccharomyces Cerevisiae (Bakers Yeast)

Click here to download our android mobile app to your phone for more materials and others

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

ORDER NOW

MAKE YOUR PAYMENT INTO ANY OF THE FOLLOWING BANKS:

GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER: 0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept : ATM transfer , online money transfer

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line : 08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834, The Project Title You Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need: web design company in Nigeria

Bulk sms company in Nigeria

CHAPTER ONE
1.0 Introduction 1

CHAPTER TWO: LITERATURE REVIEW
2.0 Sour Dough Production 6
2.1 Sourdough production 6
2.2 Nutritional importance base on activities of
lab & saccharomyces cerevisiae 8
2.3 Lactic Acid Bacteria (LAB) 18
2.4 Sacharomyces Cerevisiae / Bakers yeast 25
2.5 Quality Assurance and Qualify Control in Bread Production 28
2.6 Effects of Sourdough 35

CHAPTER THREE: RE`SEARCH METHODOLOGY
3.1 Sour Starter – Micro-organisms 41
3.2 Assessment for Proteolysis and Starch Hydrolysis 46
3.3 Dough kneading, Fermentation and Baking 47
3.4 Sourdough and Bread Characteristics 47
3.5 Crumb Firmness Measurements 48
3.6 Differential Scanning Calorimerty 49
3.7 Statistical Analysis 50

CHAPTER FOUR
4.1 Test for Proteolysis and Starch Hydrolysis 51
4.2 Characteristics of Sourdoughs 51
4.3 Results and Conclusion 52
4.4 Summary / Recommendation 60
4.5 References 63

CHAPTER ONE
1.0 INTRODUCTION
In developing countries like Nigeria, bread consumption has increased since 1970 due to appetite to eat and increase in the population.

Nevertheless, people are constantly searching for easy, convenient and rather inexpensive means of taking food in a hygenicaly prepared, ready to eat baked food with high caloric value (Nut, M.J.R 1979) taste panel evaluation of bread culled from proceeding of the launching and first annual conference of Nigeria institute of food science and technology. Modification and improvement in food production including bread making has led to 50% in bread consumption in the entire world population especially in Britain, America and European countries. Murray et al (1970) defined bread as a well known article of food prepared by moistening, kneading and baking meal or flour, generally with the addition of yeast.

Raw materials for production of bread are of two major groups; compulsory and the optimal among the compulsory group are flour, water, yeast and salt while the optimal comprises of milk, sugar, eggs, fats, improvers, preservatives.

Physicochemical change (e.g staling, firming) and microbiological spoilage (e.g ropiness, mold growth) markedly reduce the shelf-life of bread. Attempts have been made to improve the keeping quality of bread either by varying the product formulation (Lude WIG 1989 or Tola et al, 1989) processing (salovaara and valjakka, 1987) or packaging conditions (knorri and tomlins, 1985, ortala et al 1989). The addition to the dough of compounds associated with desired characteristics and good bread keeping quality (Barber et al, 1992, Gobbet, et al, 1995a).

The limited knowledge of the physicochemical changes involved in the mechanisms of bread staling and the economic importance of a longer keeping quality make this subject of great interest. Gluten and its ratio with starch were decisive, factors in bread firmness with great influence on elastic changes during bread storage (Benecki, 1982). Variations of water activity and moisture contents In the near-crust area also influence bread stalling and firmness (Czuchajowska and Pomeranz, 1989) spontaneous sourdough with low pH and a high ratio of lactic and acetic acids produce breads with the highest volumes and lowest rates of staling during storage (Barber et al 1992). The level of native lipids in intact flour was enhanced by shortening and was effective in decreasing firmness. (Rogers et al 1988) changes in the ratio of amylose to amylopectin by adding waxy barley starch to a high-product in wheat flour resulted in softer bread one day after baking or after reheating (Ghiasi et al, 1984) low level treatments with a – amylases from different sources increased the water binding capacity and gelatinization temperature of starch as well as the break baking quality (Kuracina et al, 1987) physical methods like crumb firmness and elasticity evaluation (Berglund and Shelton, 1993) and calorimetry analysis of starch changes during staling (Zeleznak and Heseney 1987) have also classically been to study storage changes.

Use of sourdough produces bread or baked goods indicated to have more flavour, and improve rheology and storage characteristics over products obtained using baker’s yeast (Spicher, 1983, Rocken 1996) sourdough lactic acid bacterial (LAB) and yeast have been shown to compete for carbon sources which influence acid production by bacteria (Gobbette et al, 1994) Homo and hetero fermentative LAB have been extensively evaluated for acidification properties, production of volatile compounds and proteolysis have shown great differences among and within species (Gobbetti et al, 1995b, c, 1996a, Domiani et, al, 1996) mixed freeze dried starter formulations have been prepared to overcome some difficulties of sourdough handling (Martinez- Anya et al; 1993 Cossignani et al 1996). Sourdough lactic acid bacteria (LAB) have been shown to inhibit or delay microbial spoilage thus improving bread shelf-life (Spicher, 1983).

Acidification of the dough, proteolysis of gluten and moderate hydrolysis of starch are LAB activities which vary among sourdough strains and which may affect the physiochemical changes throughout bread shelf-life. No studies have been reported on the effect of different sourdough starters on bread staling, our objectives was to study various association of LAB and yeast starters and their influence on the kinetics of sourdough bread firmness and stalling.

Production Of Bread Using Lactic Acid Bacterial (Lab) And Saccharomyces Cerevisiae (Bakers Yeast)

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

ORDER NOW

GTBANK Account Name : Chi E-Concept Int’l ACCOUNT NUMBER: 0115939447

First Bank: Account Name: Chi E-Concept Int’l Account Name: 3059320631

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

CHAPTER ONE 1.0 INTRODUCTION In developing countries like Nigeria, bread consumption has increased since 1970 due to appetite to eat and increase in the population.

The relevance of population census to economic development of rural areas in nigeria

Leave a Reply Cancel reply

all project topics and materials ,ASSISTING STUDENTS IN ACHIEVING EXCELLENT PROJECT WORK

GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER: 0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

CHAPTER ONE
1.0 INTRODUCTION
In developing countries like Nigeria, bread consumption has increased since 1970 due to appetite to eat and increase in the population.