Imprimer 
Groupes de maturité
2.1
Composition
Protéine 13%
36.03
Huile 13%
17.61
Sucrose db
5.505
Raffinose db
0.845
Stachyose db
3.87
Lysine
0.07%
Acides aminés essentiels
0.15%
Tofu & Lait de soja
Capacité d'absorption d'eau
4.75
Rendement lait de soja
17.5
Brix index
7.6
Couleur lait L
82.26
Couleur lait A
-4.69
Couleur lait B
16.32
Rendement de tofu
3.71
Couleur de tofu L
89.69
Couleur de tofu A
-2.41
Couleur de tofu B
18.91
Tofu Fermeté
4412.85
L'élasticité du tofu
0.976
Cohésion du tofu
0.662
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
P21A20 Échantillons (2025)
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Goûter P21A20
202598010007
Goûter P21A20
202598012004
Goûter P21A20
202598080036
Goûter P21A20
202598080037
Goûter P21A20
202598080038
Goûter P21A20
202598080039
Goûter P21A20
202598080040
Goûter P21A20
202598080041
Goûter P21A20
202598080042
Goûter P21A20
202598080043
Goûter P21A20
202598080044
Goûter P21A20
202598080045
Goûter P21A20
202598080094
Goûter P21A20
202598080126
Goûter P21A20
202598080128
Goûter P21A20
202598080129
Goûter P21A20
202598080131
Goûter P21A20
202598080132
Goûter P21A20