• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Flour » Bean Flours » Broad Bean Flour

Broad Bean Flour

Broad bean flour is made from dried, uncooked broad beans in pods. The dark, tough spines on the bean pods are usually removed before grinding.

The classic French baguette contains broad bean flour. The broad bean flour will be up to 2 % of what’s in the flour that is used, which is usually Farine de Blé Type 55.

It may also be used as a “corrective” in other French flours.

When American food writers refer to this flour in a French context, they often do so using one of the synonyms, which is “Fava Bean Flour.”

Nutrition

Broad bean flour in large amounts can give some people severe gas. [1]”People who are greatly bothered by gas should not eat broad beans unless (1) they have been treated, or (2) they are immature (green.)” — Ensiminger, Marion Eugene et al. Foods & Nutrition. Boca Raton, Florida: CRC Press. Vol 1. 1993. Page 275.

“Broad beans (fava beans) also contain inhibitors of trysin and red blood cell clumping agents (hemagglutinins) — potentially harmful substances, which may be inactivated by soaking and thorough cooking (steaming, pressure cooking, extrusion cooking.) Thus, bean flour should be made from dried beans that have been pressure cooked prior to grinding.” [2]Ibid.

Language Notes

The Greek word for broad bean blour was “puanos”. This was used in making bread by the Greeks and Romans, hence the Roman word “pan” for bread.

References[+]

References
↑1 ”People who are greatly bothered by gas should not eat broad beans unless (1) they have been treated, or (2) they are immature (green.)” — Ensiminger, Marion Eugene et al. Foods & Nutrition. Boca Raton, Florida: CRC Press. Vol 1. 1993. Page 275.
↑2 Ibid.

Other names

AKA: Fava Bean Flour
Scientific Name: Farina fabae
Italian: Farina di fava
French: Farine de fèves
German: Ackerbohnenmehl, Saubohnenmehl
Spanish: Harina de haba

This page first published: Feb 24, 2004 · Updated: Jun 20, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Baguettes, Bread Flour, French Flours

Primary Sidebar

Search

    Today is

  • Caesar Day
    Caesar cocktail
  • Devil’s Food Cake Day

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.