Imprimer Composition
Protéine 13%
34.195
Huile 13%
18.855
Sucrose db
4.35
Raffinose db
0.75
Stachyose db
5.85
Lysine
6.725
Acides aminés essentiels
14.605
Tofu & Lait de soja
Capacité d'absorption d'eau
4.49
Rendement lait de soja
16.77
Brix index
7.6
Couleur lait L
81.58
Couleur lait A
-4.32
Couleur lait B
13.91
Rendement de tofu
3.06
Couleur de tofu L
88.76
Couleur de tofu A
-1.99
Couleur de tofu B
16.47
Tofu Fermeté
4284.57
L'élasticité du tofu
0.977
Cohésion du tofu
0.900
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
P32A10 Échantillons (2024)
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Goûter P32A10
202498080027MN
Goûter P32A10
202498080028MN
Goûter P32A10
202498080029MN
Goûter P32A10
202498080030MN
Goûter P32A10