Bread Production – Comparative Study Of Yeast From Palm Wine And Bakers’ Yeast Performance

Bread Production – Comparative Study Of Yeast From Palm Wine And Bakers’ Yeast Performance

Bread Production – Comparative Study Of Yeast From Palm Wine And Bakers’ Yeast Performance

LITERATURE REVIEW

2.1 BREAD PRODUCTION

The purpose of bread making is to present cereals flour to the consumers in an attractive palatable and digestible form ( Kent 1982). The universal importance of bread as food has led to its use as a symbol of nourishment. Its appetite appealing aromas when baking have magnetic power in attracting patronage. The general acceptance of it as food makes bread a voluable medium for improving the nutrition of both the rich and the poor (Terrel 1970). [Read more…]