Rudzu iesala un plaucējuma raudzēšanas ietekme rudzu maizes ražošanā = The influence of rye malt and scald fermentation on rye bread production

Abstract

The doctoral thesis "The influence of rye malt and scald fermentation on rye bread production" was developed during the period from 2020 to 2025. The research was carried out in the laboratories of the Faculty of Agriculture and Food Technology at the Latvia University of Life Sciences and Technologies, In the Smart Technologies Division of the Biotechnology Scientific Laboratory, the Center of Food and Fermentation Technologies (TFTAK) in Estonia, Chopin Technologies in France, as well as at the bakery “Ķelmēni” (Rankas parish, Gulbene municipality, Latvia). The hypothesis of the doctoral thesis: a technologically stable and predictable production process for rye bread prepared with scald can be achieved by the precise addition of unfermented rye malt, considering its diastatic power, and