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DOI: 10.1094/CFW-51-0166 |  VIEW ARTICLE


Wheat, Flour, and Bread in Central Asia

P. Ranum (1), R. Mustafarov (2), R. J. Peña (3), A. Abugalieva (4), and A. Morgounov (5). (1) Consultant to Asian Development Bank, Tucson, AZ. (2) Asian Development Bank, Almaty, Kazakhstan. (3) CIMMYT – Central Asia & Caucasus, Mexico DF, Mexico. (4) Kazakh Research Institute of Farming, Almaty, Kazakhstan. (5) CIMMYT – Central Asia & Caucasus, Almaty, Kazakhstan. Cereal Foods World 51(4):166-171.

This article discusses traditional breads produced in Central Asia (Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan), as well as the properties of the wheat and flour used to make them. Efforts to improve the iron and zinc content of flours and breads through plant breeding and fortification are also described.


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