Pulse flours like yellow pea and chickpea can improve bread quality and nutrition. By replacing some whole wheat flour with pulse flours, researchers found that dough properties and bread quality changed. Pulse flours have more protein and ash but less moisture than whole wheat flour. Increasing pulse flour in the mix made dough less viscous and stable, and bread volume decreased. Bread also aged faster. Using 5% yellow pea flour gave similar bread quality to using only whole wheat flour. Yellow pea and chickpea flours were best for making bread with good dough handling and quality. Mixing cereals and pulses can create healthier food products.