The United Kingdom’s largest bakery brand, Warburton’s, is joining forces with the Canadian International Grains Institute for a multi-year pulse research project to produce healthier baked goods.
The Saskatchewan Pulse Growers Association is providing 1.8 million dollars while Warburtons is giving 680 thousand dollars in support.
JoAnne Buth with the Grains Institute says part of the three year project will look at using pulse flours in doughs.
Researchers want to see the effect on flavor, protein content and fibre.
The research will be done in a pilot-scale fermentation tank funded by Warburtons at the CIGI facility in Winnipeg.
The fermenter will help make a dough from pulse and wheat flour mix to make baked products.
Another objective of the research is establishing a pulse data base, to help develop new pulse-based bakery products.
Researchers will also try to see differences in flavor and other characteristics from pulses grown in various prairie locations.
Saskatchewan Pulse Growers is providing the majority of the project’s funding, with additional assistance from the federal government, Manitoba government and Western Grains Research Foundation.