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

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.