Imprimer Attributs de qualité
Utilisations prévues
tofu
Les types
non-GMO
Couleurs du hile
white, yellow, clear
Tailles
Large
G/100 Des graines
25.12
Groupes de maturité
2.40
Composition
Protéine 13%
37.945
Huile 13%
17.48
Sucrose db
4.205
Raffinose db
1.105
Stachyose db
3.56
Lysine
3.21
Acides aminés essentiels
14.3
Tofu & Lait de soja
e%
10.37
Capacité d'absorption d'eau
1.52
Rendement lait de soja
8.14
Brix index
7.7
Couleur lait L
92.6 ± 0
Couleur lait A
-2.3 ± 0
Couleur lait B
18.0 ± 0.0
Rendement de tofu
3.11
Couleur de tofu L
88.3 ± 0
Couleur de tofu A
-2.6 ± 0.0
Couleur de tofu B
23.7 ± 0.0
Tofu Fermeté
3693 ± 244
L'élasticité du tofu
0.95 ± 0.01
Cohésion du tofu
0.67 ± 0.01
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
Natures Genetics 2.4 Échantillons (2020)
Développer les détails
Goûter Natures Genetics 2.4
202098005004
Goûter Natures Genetics 2.4
202098005005
Goûter Natures Genetics 2.4
202098005006
Goûter Natures Genetics 2.4
202098005007
Goûter Natures Genetics 2.4
202098005008
Goûter Natures Genetics 2.4
202098005012
Goûter Natures Genetics 2.4
202098005013
Goûter Natures Genetics 2.4
202098005014
Goûter Natures Genetics 2.4