The Grain Expertise Center of the Ministry of Agriculture and Melioration of the Kyrgyz Republic is conducting quality inspections of food wheat stored in the state reserve at mills across Kyrgyzstan. This is necessary to form a batch of grain with high technological baking qualities. Currently, inspections have already been carried out at Talas-Dan-Azyk OJSC, Bishkekmelkombinat OJSC, Kara-Suu-Dan-Azyk OJSC, and Kant-Dan-Azyk OJSC for wheat quality. As a result, it was found that the harvest meets all quality standards. The wheat is not heating and is in a healthy condition—free from musty, malty, and foreign odors. Additionally, no pests of stored grain have been found in the warehouses and silos. The grain is stored by harvest year, origin, and class. All conditions for storing the state reserve grain are being met by the grain processing plants in accordance with Instruction 9-1 "On the procedure for accounting and documenting operations with grain and its processed products at grain processing enterprises."
The quality of gluten is crucial for bread quality in many cases, as its variation in commercial grain is no less, and even more significant. When harvesting new crop wheat from peasant and farm households in the republic, it is advisable to set prices for grain based on gluten content by class. According to the state standard GOST 9353-90 "Wheat. Requirements for harvesting and delivery," six classes of soft wheat have been established—highest, 1st, 2nd, 3rd, 4th, and 5th classes. The highest class of wheat must contain at least 36% gluten, 1st class—at least 32%, 2nd class—at least 28%, 3rd class—at least 23%, 4th class—at least 18%, and 5th class—unrestricted.
During the inspection by the staff of the Grain Expertise Center, it was established that in the republic, the grain is mainly of the 4th class, with 3rd class making up only 20-25 percent and 1st-2nd classes—3-5 percent. The highest class of grain was partially noted in the conditions of the Chui Valley and in the seed farms of the Issyk-Kul region. It should be noted that the gluten content in grain is higher in the Chui Valley compared to other regions of the republic.
Special attention is being paid to improving grain quality, primarily by expanding the production of strong wheat. Strong wheat acts as an improver; flour made from it produces bread not only of greater volume but also of good baking quality. Strong wheat contains more than 28% gluten, belonging to the first group. Grain of medium baking strength contains 23-27% gluten, belonging to the second group. Medium wheats produce flour with good baking properties, but do not improve flour from weak wheat. Weak wheats produce flour from which bread has a small volume and poor physical properties (the dough is sticky) with gluten content of less than 23%.
Press Service of the Ministry of Agriculture and Melioration of the Kyrgyz Republic