Pulse flours consisting of isolated cotyledon cells (ICC) have been incorporated in foods with delayed amylolysis. To optimize the cost-benefit ratio, understanding how the dosage of cellular ingredient affects starch digestibility is essential. Therefore, dose-response relationships were established to evaluate the sensitivity of amylolysis kinetics to the inclusion of intact cells in whole common bean-based flours. Conventional raw-milled and innovative cellular flours of Epic red common beans were blended in different proportions, creating a range of blends with varying microstructures. Obtained dose-response relationships were validated for Montcalm red and black bean. For all varieties, an increasing dosage of cellular ingredient decreased amylolysis rates, while not affecting final extents. Bean variety-dependent linear dose-response relationships were established between the fraction of raw-milled flour and amylolysis. Dosages of intact cells decreased the amylolysis rate in a bean-specific manner, creating potential for impacted postprandial responses.