Abstract

This article examines the technological aspects and key issues of gluten-free bread production in Kyrgyzstan, aiming to meet the needs of people with gluten allergies. With the increasing prevalence of celiac disease and other gluten-related disorders, supporting local producers in the development of gluten-free products is of critical importance. The study focuses on quality control in gluten-free production and measures to prevent gluten contamination

Keywords

celiac disease, gluten-free bread, gluten-free food, bread production, gluten, food sensitivity, technological development

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Suggested citation

Irmatova, Zh., Adylmyrza kyzy, A., & Erkinbek kyzy, G. (2025). PROSPECTS FOR THE DEVELOPMENT OF GLUTEN-FREE BREAD PRODUCTION IN THE KYRGYZ REPUBLIC: CHALLENGES AND SOLUTIONS. News of Osh Technological University, 25(1), 91-96.