Turkmen biotechnologists have developed innovative yeast-free bread for medicinal and prophylactic purposes. The new functional product is based on advanced achievements in biochemistry and the rich experience of Turkmen traditional medicine.

The main feature of the technology is a radical change in the composition. The traditional flour base is reduced to a minimum of 5–10%, which acts as a binding framework, and 90–95% of the recipe is made up of valuable natural bioresources.

The development is intended to combat nutrition-related diseases, obesity, type 2 diabetes, and metabolic disorders. Completely eliminating yeast fermentation allows one to avoid dysbiotic processes and excessive gas formation.

As part of the zero-waste production concept, the bread is made with unique secondary and wild-growing resources from the region. For example, the pulp, seeds, and finely ground pulp of melons, watermelons, and pumpkins enrich the product with easily digestible vegetable protein, beta-carotene, zinc, and pectin, which remove toxins, radionuclides, and excess cholesterol from the body.

Grape pomace is a source of resveratrol and polyphenols, which help strengthen vascular walls and prevent atherosclerosis, while wheat and barley bran provide the product with insoluble dietary fibre, which stimulates intestinal peristalsis and prolongs the feeling of satiety.

The prebiotic effect is achieved through inulin from Jerusalem artichoke and fenugreek, which restore intestinal microflora and reduce the glycemic index. In addition, micropowders of garlic, purslane (a source of omega-3), liquorice root, rose hips, thyme and mint have antioxidant, immunomodulatory and anti-inflammatory effects.

The creation of functional yeast-free bread opens new prospects for the development of domestic preventive medicine and dietetics, transforming an everyday food product into an effective tool for improving public health. The project was led by specialists from the International science and technology park of the Academy of sciences of Turkmenistan, led by corresponding member and doctor of chemical sciences Durdymyrat Gadamov and head of the biotechnology laboratory Altyn Rahmanova.