Imprimer Composition
Protéine 13%
35.11
Huile 13%
19.89
Sucrose db
4.31
Raffinose db
1.055
Stachyose db
3.94
Lysine
6.585
Acides aminés essentiels
14.33
Tofu & Lait de soja
Capacité d'absorption d'eau
Rendement lait de soja
Brix index
Couleur lait L
Couleur lait A
Couleur lait B
Rendement de tofu
Couleur de tofu L
Couleur de tofu A
Couleur de tofu B
Tofu Fermeté
L'élasticité du tofu
Cohésion du tofu
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
LS2580 Échantillons (2020)
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Goûter LS2580
202098080151
Goûter LS2580
202098080152
Goûter LS2580
202098080223
Goûter LS2580
202098080241
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202098080242
Goûter LS2580
202098080243
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202098080244
Goûter LS2580
202098080245
Goûter LS2580
202098080246
Goûter LS2580
202098080247
Goûter LS2580
202098080248
Goûter LS2580
202098080249
Goûter LS2580