CIGI Pursues Pulse Flour in Bread
WINNIPEG - Aug 11/16 - SNS -- The Canadian International Grains Institute (CIGI) received a $270,000 grant from the Canadian and Manitoba governments for a pilot project aimed at increasing the use of pulse flours by the commercial bread-making industry.
Funding for this two-year project is provided through the Grain Innovation Hub. It will be used to purchase and install specialized equipment, including a fermentation tank, at the CIGI in Winnipeg. Warburtons, the largest bakery brand in the United Kingdom, and CIGI will use this equipment to research pulse based bakery products, including bread.
The baking sector represents a large market opportunity for pulse crops, which include beans, peas, chickpeas and lentils. Pulses have many nutritional benefits, making them a desirable ingredient, and the project will help identify ways to improve the baking processes and flavor of breads made with them. Other factors, including texture, color and nutritional content, will also be evaluated.
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