Technics optimization of pollen bread through fermentation with yeast and lactobacillus
Corn pollen is rich in nutrition. Corn pollen was added into dough during bread production. Yeast and lactobacillus were mixed in a certain ratio and used as fermentation agent. The pollen bread was produced through fermentation and baking. It was nutritional and healthy with particular aroma from corn pollen and dough fermentation. The optimized technology was adding 5% corn pollen, 10% sucrose and 2.5∶1 of yeast to lactobacillus with fermentation for 5 hours.