Imprimer Attributs de qualité
Utilisations prévues
tofu, soy sauce,soy sauce
Les types
non-GMO
Couleurs du hile
black
Tailles
Average
G/100 Des graines
17.415
Groupes de maturité
3.70
Composition
Protéine 13%
36.505
Huile 13%
18.155
Sucrose db
3.6
Raffinose db
1.095
Stachyose db
3.845
Lysine
3.2
Acides aminés essentiels
14.3
Tofu & Lait de soja
e%
9.44
Capacité d'absorption d'eau
4.6
Rendement lait de soja
17.92
Brix index
7.2
Couleur lait L
81.08
Couleur lait A
3.96
Couleur lait B
12.98
Rendement de tofu
3.12
Couleur de tofu L
91.2 ± 0.6
Couleur de tofu A
-2.6 ± 0.0
Couleur de tofu B
19.1 ± 0.3
Tofu Fermeté
4306.49
L'élasticité du tofu
0.96
Cohésion du tofu
0.63
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
e3782 Échantillons (2020)
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Goûter e3782
202098023003
Goûter e3782
NCI-17
Goûter e3782
202098036009
Goûter e3782
202098036013
Goûter e3782