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| Soya Flours |
| Hindi Name: |
Soya Flours |
| Botanical name: |
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| Part used: |
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Soya Flours come in five variants and find myriad uses, right from fortification of the human diet to medicine to chemicals and even as glue in wood manufacturing. In home cooking, Soya Flour is used as a thickening agent in gravies and sauces. In baked products, Soya Flour adds tenderness and moisture and helps to keep products from becoming stale. Soya Flour also makes a good egg substitute in baked products |
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| Specification of Defatted Soy flour Enzyme Active |
| Protein |
52% |
| Fat Content |
1.25% |
| Crude Fiber |
3% |
| Moisture |
8% |
| Total Ash |
6.50% |
| Acid Insoluble Ash |
0.30% |
| Urease Activity |
0.2 |
| Physical Form |
Powder |
| Colour |
Cream to Light Yellow |
| Smell & Taste |
Typically Soya |
| Density |
0.65 gm/cc |
| Sieve Analysis |
95% < 100 Mesh (ASTM) |
| Total Plate Count |
50,000 Cells/gm |
| Coliform |
< 10/gm |
| E-Coli |
Nil |
| Salmonella |
Nil/25 gm |
| Yeast & Moulds |
< 100 cells/ Gm |
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| Specification of Defatted Ex |
| Protein |
52% |
| Fat Content |
1.25% |
| Crude Fiber |
3% |
| Moisture |
8% |
| Total Ash |
6.50% |
| Acid Insoluble Ash |
0.30% |
| Urease Activity |
1.9 |
| Physical Form |
Powder |
| Colour |
White to Cream |
| Smell & Taste |
Typically Soya |
| Density |
0.60 gm/cc |
| Sieve Analysis |
95% < 100 Mesh (ASTM) |
| Total Plate Count |
50,000 Cells/gm |
| Coliform |
< 10/gm |
| E-Coli |
Nil |
| Salmonella |
Nil/25 gm |
| Yeast & Moulds |
< 100 cells/ Gm |
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| Specification of Full Fat Soy flour Enzyme Active |
| Protein |
39% |
| Fat Content |
20% |
| Crude Fiber |
3.50% |
| Moisture |
9% |
| Total Ash |
6% |
| Acid Insoluble Ash |
0.35% |
| Urease Activity |
2 |
| Physical Form |
Powder |
| Colour |
Light Yellow |
| Smell & Taste |
Typically Soya |
| Density |
0.50 gm/cc |
| Sieve Analysis |
95% < 100 Mesh (ASTM) |
| Total Plate Count |
100.00 Cells/gm |
| Coliform |
< 10/gm |
| E-Coli |
Nil |
| Salmonella |
Nil/25 gm |
| Yeast & Moulds |
< 100 cells/ Gm |
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| Specification of Full Fat Soy flour Enzyme Inactive |
| Protein |
39% |
| Fat Content |
20% |
| Crude Fiber |
3.50% |
| Moisture |
9% |
| Total Ash |
6% |
| Acid Insoluble Ash |
0.35% |
| Urease Activity |
0.5 |
| Physical Form |
Powder |
| Colour |
Yellow to Brownish Yellow |
| Smell & Taste |
Typically Soya |
| Density |
0.50 gm/cc |
| Sieve Analysis |
95% < 100 Mesh (ASTM) |
| Total Plate Count |
50.000 Cells/gm |
| Coliform |
< 10/gm |
| E-Coli |
Nil |
| Salmonella |
Nil/25 gm |
| Yeast & Moulds |
< 100 cells/ Gm |
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