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Pulse flours and fractions are currently of significant interest as food ingredients, principally for their nutritional and health benefits. Many examples of their incorporation into pasta and noodles, baked goods, and snack and breakfast foods exist. However, acceptability in a particular application is determined ultimately by functionality. Pulse flours vary widely in colour, flavour and other sensory properties depending on source, which will dictate end use. Milling method and particle size distribution of pulse flours have been shown to affect their functionality and best application. The starch component of pulse flours exhibits unique functionality due to its intermediate amylose content, and its associated high pasting temperature, high viscosity, and tendency to retrograde once cooked. Pulse flours and starch-enriched, air-classified pulse flours range in starch content from 50-90 percent, hence starch functionality is a significant determinant of flour functionality, including in extruded products. The proteins of pulses are similar to those of soybean. However, pulse flours contain 20-25 percent protein versus 50-90 percent in soy protein products. Pulse protein products similar in composition and functionality to corresponding soy products can be prepared from pulse flours via wet or dry processing or alcohol washing. The functionalities of these products reflect both their composition and processing history. Pulse flours and some fractions have substantial cotyledon (cell wall) fibre contents. The high water holding capacity of cell wall fibre is reflected in the hydration properties of pulse flours and therefore in the water holding capacities of foods containing pulse flours.