The general objective of PulseBake is to realize the knowledge transfer over 5 types of legumes (Pisum sativum, Vicia faba, Cicer arietinum, Phaseolus vulgaris, Lens culinaris) and their available derivatives to the real target group to arrive at a more diverse, healthy and sustainable range of bakery products. The accumulated knowledge will in collaboration with. the guidance group be validated via a multidisciplinary approach (food technology, economic and sustainability) in at least 5 bakery applications.