Development of low glycemic index breads from pulses

  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Lead Investigator(s)

Dr. David Jenkins

Lead Investigator(s) Institution

University of Toronto - Dept. of Nutritional Sciences


To develop palatable breads made from pulse flours or containing pulse components (proteins, starches, fibres) with low glycemic indices and to position pulse breads as healthy alternatives to commonly consumed wheat based breads with demonstrated advantages in cardiovascular disease and diabetes prevention and treatment.


Breads made of pulse and pulse flours have a low glycemic index (GI). The preliminary data suggest that this reduction in GI may be the result of the high protein and fibre content of legumes, which will make them useful in healthy diets and in disease prevention.


SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2006 - 2009