Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts.
Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Ondo State, Nigeria.
- Published Article
The Open Microbiology Journal
- Publication Date
Jan 01, 2008
Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out using leavening, texture, aroma, taste and appearance. Saccharomyces cerevisiae performed best in leavening the dough while Debaryomyces hansenii produced doughs with the best taste and aroma. Appearances of the doughs made with all the isolated yeasts did not differ significantly (P>0.05) from that of the dough that lacked yeast.
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This record was last updated on 12/30/2019 and may not reflect the most current and accurate biomedical/scientific data available from NLM.
The corresponding record at NLM can be accessed at https://www.ncbi.nlm.nih.gov/pubmed/19088921