Imprimer Attributs de qualité
Utilisations prévues
Miso, Soy Milk, Tempeh, Other:Broken/Crushed Natto, Soy Milk,Other:Crush
Couleurs du hile
white, yellow, clear
Tailles
Medium, Large
G/100 Des graines
19.5
Groupes de maturité
1.8
Composition
Protéine 13%
36.525
Huile 13%
18.405
Sucrose db
3.5
Raffinose db
0.75
Stachyose db
6.15
Lysine
6.705
Acides aminés essentiels
14.445
Tofu & Lait de soja
Capacité d'absorption d'eau
4.70
Rendement lait de soja
15.95
Brix index
7.7
Couleur lait L
82.27
Couleur lait A
-4.26
Couleur lait B
14.15
Rendement de tofu
3.33
Couleur de tofu L
89.32
Couleur de tofu A
-1.99
Couleur de tofu B
16.96
Tofu Fermeté
L'élasticité du tofu
0.979
Cohésion du tofu
0.906
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
P18A82 Échantillons (2024)
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Goûter P18A82
202498010001MN
Goûter P18A82
202498010023MN
Goûter P18A82
202498021016MN
Goûter P18A82