Variety
Variety

BG34a (2023)

Current Sample Year 2020 2021 2022 2023
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Quality Attributes

Intended Uses
Tofu, Miso, Soy Milk, Soy Sauce
Hilum Colors
buff
Sizes
Medium
G/100 Seeds
13.9
Maturity Groups
3.4

Composition

Protein 13%
39.8
Oil 13%
17.37
Sucrose db
4.9
Raffinose db
1
Stachyose db
4.9
Lysine
6.64%
Essential Amino Acids
14.37%

Tofu & Soymilk

e%
9.61
Water uptaking capacity
4.57
Soy milk yield
16.44
Brix index
8
Milk color L
82.21
Milk color A
4.01
Milk color B
13.16
Tofu Yield
2.41
Tofu Color L
89.6 ± 0.2
Tofu Color A
-2.1 ± 0.1
Tofu Color B
18.1 ± 0.2
Tofu Firmness
7180.34
Tofu Springiness
0.95
Tofu Cohesiveness
0.7

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

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BG34a Samples (2023)

Variety
Sample BG34a

202398001013MN

Quality Attributes

Intended Use
Tofu, Miso, Soy Milk, Soy Sauce
Type
non-GM
Hilum Color
buff


Size
Medium
G/100 Seed
13.9
Protein 13%
39.8
Oil 13%
17.37

Composition

Protein 13%
39.8
Oil 13%
17.37
Sucrose db
4.9
Raffinose db
1
Stachyose db
4.9
Lysine
6.64%
Essential Amino Acids
14.37%