Possible applications of fava beans in bakery products

An addition of fava beans in doughs for pastries, baguettes or toasts

  • leads to smoother doughs,
  • better water absorption and freshness retention,
  • an appealing pore size and
  • a lighter crumb.

Mainly because of the lightening of the crumb and a particularly crispy crust, unroasted fava beans have a long tradition as an additive in French baguettes.

Fava beans are also suitable as a recipe ingredient for gluten-free baked goods.

In addition, the tendency of legume proteins to foam makes them interesting for the production of pastries such as cakes. This way, they can be used as a substitute for eggs.