Specialists from the International Scientific and Technological Park of the Academy of Sciences of Turkmenistan have developed a yeast-free bread product for therapeutic and preventive purposes, using local plant raw materials, advances in biochemistry and the experience of traditional Turkmen medicine. The project was implemented under the leadership of Doctor of Chemical Sciences and corresponding member Durdymyrat Gadamov and Altyn Rahmanova, head of the biotechnology laboratory, Turkmen state media reported.
The share of flour in the product is 5–10%, while the remaining 90–95% consists of plants. These include the inner pulp, seeds and juice-extracted residues of melons, watermelons and pumpkins, grape residues, inulin obtained from wheat and barley, Jerusalem artichoke and chicory. The product also contains sprouts of garlic, purslane, licorice root, rosehip and mint.
According to specialists, the raw materials used allow the product to be enriched with plant protein, beta-carotene, zinc, pectins, dietary fiber and polyphenols. Grape residues contain resveratrol, polyphenols and dietary fiber. Inulin obtained from Jerusalem artichoke and chicory is used as a prebiotic component. Sprouts of garlic, purslane, licorice root, rosehip, thyme and mint have antioxidant, immune-regulating and anti-inflammatory effects.
The new product is intended to prevent diet-related diseases, obesity, Type 2 diabetes and metabolic disorders, as well as for use in dietary nutrition. According to the producers, the absence of yeast fermentation helps reduce excessive gas formation.
