Variety
BG37a (2023)
Maturity Groups
3.7
Quality Attributes
Intended Uses
miso, soy milk, soy sauce, tofu, other, soymilk
Types
non-GM
Sizes
Medium,
G/100 Seeds
8.7
Composition
11s/7s Ratio
2.411
Protein 13%
20.265
Oil 13%
7.985
Sucrose db
2.55
Raffinose db
0.55
Stachyose db
2.55
Lysine
3.295
Essential Amino Acids
7.065
Tofu & Soymilk
Water uptaking capacity
4.53
Soy milk yield
16.50
Brix index
8.1
Milk color L
80.63
Milk color A
-5.25
Milk color B
15.54
Tofu Yield
3.20
Tofu Color L
87.89
Tofu Color A
-2.63
Tofu Color B
19.17
Tofu Firmness
5896.63
Tofu Springiness
0.983
Tofu Cohesiveness
0.916
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
BG37a Samples (2023)
Sample BG37a
202398001010MN
Sample BG37a