FROM FIELD TO TABLE: DEVELOPMENT OF SLICED BREADS FROM WHOLE EXTRUDED PERUVIAN FAVA BEAN FLOURS

Fava beans (Vicia fava L.) are rich-nutrient legumes, containing about 20% protein. Using thermoplastic extrusion can enhance their techno-functionality, producing flours with hydrocolloidal properties ideal for breadmaking and protein supplementation. This study aimed to assess the impact of substituting wheat flour with extruded whole flours (EWF) from Peruvian fava beans (var. Verde, Quelcao, and Peruanita) on the physicochemical and technological characteristics of breads. The products were formulated with 10% and 20% substitution of EWF from each fava variety, alongside a control (C) made from 100% wheat flour. Breads containing 10% EWF showed no significant differences in pH and specific volume compared to C. However, there was an increase in acidity of up to 30% (var. Peruanita) and firmness by up to 60% (var. Quelcao), as well as a 11% reduction in slice area (var. Peruanita). On the other hand, breads with 20% EWF displayed a reduction in pH by up to 4% (var. Peruanita), specific volume by 18% (var. Verde), firmness by 63% (var. Peruanita), and slice area by 22% (var. Peruanita). They also experienced an increase in acidity by 59% (var. Peruanita) when compared to C. Color was a major distinguishing feature between the formulations and compare to C. Breads with 10% EWF exhibited crust and crumb colors in shades of orange and light brown. In contrast, those with 20% EWF, due to a higher shell content from the beans, displayed darker brown shades for both crust and crumb, with specific color nuances for each variety. In conclusion, the inclusion of EWF can be used in bread formulations up to 10% with minimal significant alteration in technological properties. Up to 20% can be used if denser, firmer, and darker breads are acceptable. Moreover, EWF serves as a protein-rich ingredient, promoting dietary health and sustainability.