Research Objective

Project Description

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


Bread produced with pulses had lower glycemic index (GI) although palatability was an issue. The addition of psyllium to the pulse bread improved palatability and GI.

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