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So... leading German "Toastbrot" brand, Goldentoast, their "American Sandwich":
I do wonder why they feel the need to have an acidity regulator, the sourdough those industrial outfits are using is made using pure-bred strains, highly replicable and generally flexible enough to get the exact amount and type of acidity (lactic vs. acetic acid) that you want. Fava bean flour last definitely looks like they did quite some engineering, those are minuscule adjustments to the overall flour mix. Used as a characteristic ingredient you'd use 20% of flourweight of the stuff, thereabouts, and about 5% if you want it for dough properties.
Is it good bread, no, but nutritionally it doesn't really look worse than any other white bread. Actually American bread would be highly illegal over here.
For comparison, an American store brand toast:
collapsed inline media
That's what happens if you're a) allowed to do it and b) want to erase "time" from the ingredient list. All those dough conditioners are unnecessary even if you don't use sourdough if you only give the dough enough time to autolyse: Actually have the water seep in, not just wet the particles, where enzymes then change the chemical structure, e.g. turning starch into maltose. Those enzymes come with the flour, they're how the seeds themselves turn storage into ready energy.
German industrial bakeries have long lines of essentially bioreactors taking the dough through various processes over a day or so, which is the same pace that traditional bakeries use, just scaled up and highly controlled. Also for pre sliced bread they're baking like 2m long loaves, in a conveyor oven. That American label is the bread equivalent of a beer brewed in a day, which is about at least four weeks too fast.