Imprimer Composition
Protéine 13%
36.305
Huile 13%
16.955
Sucrose db
5.95
Raffinose db
0.865
Stachyose db
4.065
Lysine
0.07%
Acides aminés essentiels
0.15%
Tofu & Lait de soja
Capacité d'absorption d'eau
4.64
Rendement lait de soja
16.73
Brix index
7.3
Couleur lait L
81.26
Couleur lait A
-5.16
Couleur lait B
15.22
Rendement de tofu
3.66
Couleur de tofu L
89.68
Couleur de tofu A
-2.21
Couleur de tofu B
19.47
Tofu Fermeté
L'élasticité du tofu
0.964
Cohésion du tofu
0.48
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
S16F5 Échantillons (2025)
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Goûter S16F5
202598080026
Goûter S16F5
202598080027
Goûter S16F5
202598080028
Goûter S16F5
202598080029
Goûter S16F5
202598080056
Goûter S16F5