Imprimer 
Groupes de maturité
2.00
Composition
Protéine 13%
36.825
Huile 13%
18.66
Sucrose db
4.15
Raffinose db
1.04
Stachyose db
3.88
Lysine
6.545
Acides aminés essentiels
14.22
Tofu & Lait de soja
Capacité d'absorption d'eau
4.36
Rendement lait de soja
17.30
Brix index
7.8
Couleur lait L
81.61
Couleur lait A
-4.36
Couleur lait B
13.16
Rendement de tofu
3.14
Couleur de tofu L
89.24
Couleur de tofu A
-1.88
Couleur de tofu B
15.97
Tofu Fermeté
L'élasticité du tofu
0.998
Cohésion du tofu
0.909
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
S20G7 Échantillons (2020)
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Goûter S20G7
202098080143
Goûter S20G7
202098080147
Goûter S20G7
202098080153
Goûter S20G7
202098080154
Goûter S20G7
202098080155
Goûter S20G7
202098080156
Goûter S20G7
202098080157
Goûter S20G7
202098080158
Goûter S20G7
202098080159
Goûter S20G7
202098080160
Goûter S20G7
202098080161
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202098080233
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202098080236
Goûter S20G7