Imprimer Attributs de qualité
Utilisations prévues
tofu
Les types
non-GMO
Couleurs du hile
white, yellow, clear
Tailles
Average
G/100 Des graines
20.265
Groupes de maturité
2.00
Composition
Protéine 13%
36.195
Huile 13%
18.165
Sucrose db
4.26
Raffinose db
1.11
Stachyose db
3.785
Lysine
3.275
Acides aminés essentiels
14.335
Tofu & Lait de soja
e%
9.98
Capacité d'absorption d'eau
1.51
Rendement lait de soja
7.87
Brix index
6.9
Couleur lait L
82.9 ± 0.2
Couleur lait A
-4.7 ± 0
Couleur lait B
16.4 ± 0
Rendement de tofu
2.62
Couleur de tofu L
91.8 ± 1.3
Couleur de tofu A
-2.3 ± 0.0
Couleur de tofu B
18.5 ± 0.3
Tofu Fermeté
3016 ± 87
L'élasticité du tofu
Cohésion du tofu
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
S20M1 Échantillons (2020)
Développer les détails
Goûter S20M1
202098038003
Goûter S20M1