Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)

Inga Sarand; Anna Traksmaa; Dace Klava; Daiga Kunkulberga; Evita Straumite; Ruta Galoburda; Ruta Murniece; Grazina Juodeikiene; Vadims Bartkevics; Elena Bartkiene

doi:10.1007/978-3-031-23352-4_2

Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)

Inga Sarand
, Anna Traksmaa^*
, Dace Klava
, Daiga Kunkulberga
, Evita Straumite
, Ruta Galoburda
, Ruta Murniece
, Grazina Juodeikiene
, Vadims Bartkevics
, Elena Bartkiene

^*Corresponding author for this work

Tallinn University of Technology
Center of Food and Fermentation Technologies
Latvia University of Life Sciences and Technologies
Bakery “Kelmeni”
Kaunas University of Technology
Institute of Food Safety Animal Health and Environment
Lithuanian University of Health Sciences

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review

6 Citations (Scopus)

Abstract

Rye sourdough bread has a special place in the culture of Baltic states and is still very popular. The whole process of rye bread preparation encompasses rye sourdough fermentation, dough mixing, proofing, molding, and baking. Depending on the recipe and the region rye flour scalding process can be also included. The present chapter gives an overview of historical aspects of rye sourdough bread making in Estonia, Latvia and Lithuania and describes different technological schemes of rye bread making. Diversity and properties of dominant lactic acid bacteria isolated from industrial and spontaneous rye sourdoughs are given. Their novel applications in non-cereal products are also presented.

Original language	English
Title of host publication	Traditional European Breads
Subtitle of host publication	An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage
Publisher	Springer International Publishing
Pages	41-59
Number of pages	19
ISBN (Electronic)	9783031233524
ISBN (Print)	9783031233517
DOIs	https://doi.org/10.1007/978-3-031-23352-4_2
Publication status	Published - 1 Jan 2023
Externally published	Yes

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10.1007/978-3-031-23352-4_2

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Sarand, I., Traksmaa, A., Klava, D., Kunkulberga, D., Straumite, E., Galoburda, R., Murniece, R., Juodeikiene, G., Bartkevics, V., & Bartkiene, E. (2023). Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania). In Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage (pp. 41-59). Springer International Publishing. https://doi.org/10.1007/978-3-031-23352-4_2

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author = "Inga Sarand and Anna Traksmaa and Dace Klava and Daiga Kunkulberga and Evita Straumite and Ruta Galoburda and Ruta Murniece and Grazina Juodeikiene and Vadims Bartkevics and Elena Bartkiene",

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Sarand, I, Traksmaa, A, Klava, D, Kunkulberga, D, Straumite, E, Galoburda, R, Murniece, R, Juodeikiene, G, Bartkevics, V & Bartkiene, E 2023, Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania). in Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage. Springer International Publishing, pp. 41-59. https://doi.org/10.1007/978-3-031-23352-4_2

Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania). / Sarand, Inga; Traksmaa, Anna; Klava, Dace et al.
Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage. Springer International Publishing, 2023. p. 41-59.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review

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AU - Klava, Dace

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AU - Straumite, Evita

AU - Galoburda, Ruta

AU - Murniece, Ruta

AU - Juodeikiene, Grazina

AU - Bartkevics, Vadims

AU - Bartkiene, Elena

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Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)

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