It depends on the product, the mixing system, and the target texture. Published industry guidance suggests that pulse protein concentrates and flours can replace a meaningful share of wheat flour in bakery formulations without significantly compromising quality, with higher inclusion levels tolerated in chemically leavened products (cakes, muffins, crackers) than in yeast-leavened bread (Cereal Foods World, 2020). Pilot testing in the target product is recommended.