Cetak lembar spesifikasi
Atribut kualitas
Pengunaan yang diinginkan
miso, tofu
Warna hilum
white, yellow, clear
Berbagai macam ukuran
Average
G/100 Berbagai jenis benih
17.145
Kelompok kematangan
0.70
Komposisi
Protein
13%
38.545
Minyak
13%
17.525
Sucrose db
3.13
Raffinose db
1.16
Stachyose db
3.815
Lysine
6.48
Asam amino esensial
14.19
Tahu & Susu kedelai
Kapasitas penyerapan air
Imbal hasil susu kedelai
Brix index
Warna susu kedelai
L
Warna susu kedelai
A
Warna susu kedelai
B
Imbal hasil tahu
Warna tahu
L
Warna tahu
A
Warna tahu
B
Kekerasan tahu
Kekenyalan tahu
Kepadatan tahu
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
HFI 072 Sampel (2020)
Lebih terperinci
Sampel
HFI 072
202098025003
Sampel
HFI 072
202098025004
Sampel
HFI 072
202098025005
Sampel
HFI 072
202098025006
Sampel
HFI 072