Pulses are an excellent source of nutrients when incorporated as ingredients in processed food products. Interest from food processors to use these ingredients in food products is high; however, undesirable beany off-flavours found in these crops are a major obstacle to the wide spread adoption of these ingredients by food processors. Cigi has been utilizing pulses as food ingredients for a decade and is currently investigating the use of pre-milling seed treatments to address the flavour issues of pulses to increase their level of appeal to food processors. The proposed study will investigate the effects of pre-milling thermal treatments and their role in the deactivation and/or augmentation of beany off-flavours of pulses when used as ingredients in baked product applications.