Defatted
enzyme active Soya flour (white Soya Flour)
The
main use of defatted Enzyme active soya flour is in the commercial production
of white breads and used as raw material for production of Texturised Vegetable
Protein, Protein Concentrate and Protein Isolates.
It
is used as a crumb whitener and to increase loaf volume and improve texture
in the white bread, cakes, pasta, buns and rolls. It is also used
in pharmaceutical industry. It is used as binding agent in textiles
and paper industries. It is used as Wood Adhesive making Soya Milk
etc.
|
Physical
Properties
|
| Colour |
White
to Light Cream |
| Odour |
Fresh,
Typical of the Product |
| Taste |
Bland
and free of beany and burned taste |
| Texture |
Homogenious,
free from extraneous matter
artificial
colouring and flavouring hazards. |
| Bulk
Density |
0.45
- 0.55 gm / cc |
| Screen
Analysis |
90%
passing through 200# BSS |
|
Typical
Analysis
|
| Moisture |
(Max)
8.0% |
| Fat |
(Max)
1.5% |
| Protien
( Nx6.25 ) |
(Min)
52% |
| Ash |
(Max)
6.5% |
| Sand
& Silica |
(Max)
0.3% |
| Fibre |
(Max)
4.0% |
| PDI |
(Min)
70% |
| Metabolic
Energy Value |
340
K.Cal / 100 gm |
|
MicroBiological
Specifications
|
| Total
Bacterial Count |
(Max)
50000 / gm |
| Salmonellae |
Absent |
| Coliform |
(Max)
10 / gm |
|
Safety
|
| Heavy
Metals |
(Max)
20 ppm |
| Aflotoxin |
(Max)
10 Micro mg / kg |
Back
