Imprimer Attributs de qualité
Utilisations prévues
Other:Broken/Cracked Natto, soy milk, tempeh, tofu, miso
Les types
non-GM
Couleurs du hile
white, yellow, clear
Tailles
Medium
G/100 Des graines
19.165
Groupes de maturité
1.5
Composition
Protéine 13%
35.645
Huile 13%
18.795
Sucrose db
3.71
Raffinose db
0.635
Stachyose db
5.74
Lysine
6.705
Acides aminés essentiels
14.55
Isoflavone Data
Daidzin
0.69
Glycitin
0.12
Genistin
0.81
Total Isoflavones
1.68
Tofu & Lait de soja
Capacité d'absorption d'eau
4.71
Rendement lait de soja
16.28
Brix index
8.5
Couleur lait L
82.48
Couleur lait A
-4.52
Couleur lait B
16.98
Rendement de tofu
3.47
Couleur de tofu L
88.98
Couleur de tofu A
-2.18
Couleur de tofu B
20.08
Tofu Fermeté
L'élasticité du tofu
0.949
Cohésion du tofu
0.539
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
GSP 1.5 EXP Échantillons (2024)
Développer les détails
Goûter GSP 1.5 EXP
202498010005
Goûter GSP 1.5 EXP