Pulses are the dried seeds of Leguminosae plants and are a staple in the human diet, valued for their high starch, protein and fiber content, in addition to an array of micronutrients. Pulses are also a useful source of bioactive polyphenols, carotenoids and tocopherols, which may provide additional health benefits through their antioxidant activity. In fact, increased pulse consumption is associated with a reduced risk of several diet-related chronic diseases, including diabetes, metabolic syndrome, CVD, and cancer. However, the preservation of the resistant starch fraction as well as the concentration and stability of bioactives in pulses may be affected by several processing parameters including different thermal processing, exogenous enzyme treatments and germination. On the other hand, pulse processing might positively result in the removal of undesirable off-flavors and anti-nutritional compounds, including the family of indigestible α-Galactooligosaccharides (GOS). This symposium will aim at providing a holistic and mechanistic view on the fate of resistant starch, bioactive compounds, off-flavors and GOS during processing. This symposium will also cover the effect of using pulse flours on food texture, with special emphasis on the effect of water-soluble cell wall polysaccharides at loosing cell wall rigidity during cooking. Last, the use of pulse flours and proteins in bakery applications will be comparatively reviewed.