After soaking and microwave baking, soybeans are crispy and fluffy, while fava beans are prone to hardening and scratching. The core is not the microwave process itself, but the differences in the structure, protein starch ratio, and seed coat characteristics of the two types of beans.
Soybeans belong to high protein, low starch legumes with loose internal tissues. After fully absorbing water and soaking, the moisture evenly penetrates into the interior of the bean meat. When entering the microwave device, the moisture inside the beans quickly vaporizes, creating fine micropores inside the beans and forming a puffed structure; At the same time, the protein undergoes thermal denaturation, forming these pores. After cooling, it presents a fluffy and crispy texture, which is not easily hardened.
Faba beans have a higher starch content and a relatively lower proportion of protein, and their seed coat is thick and dense in texture, while their flesh fiber is thick and compact in structure. During microwave heating, the surface moisture evaporates rapidly to form a crust, which locks in the internal water vapor and makes it difficult to expand and spread the tissue outward. If the baking parameters are not well controlled, two situations are likely to occur: the surface drying becomes hard and the internal dehydration is insufficient; Or after rapid loss of moisture, starch ages and regenerates, causing the texture to shrink and compact, making it dry and hard to eat, which can be irritating to the teeth.
There is a significant difference in the tolerance range of moisture content between the other two. Soybeans are suitable for high moisture content and are used for puffing; However, if fava beans are left for too long, they will only continue to dehydrate, causing the starch to further shrink and harden.
Summary: Soybeans themselves are more easily stretched and shaped by water vapor; Broad beans have dense and thick skin, high starch content, which hinders puffing and makes the finished product prone to hardening and tooth damage.
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