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Defatted Soya Flour untosted, Soya Flour, Defatted Soya Flour, soya protein

Defatted Soya Flour (untosted)

Defatted Soya Flour – Untoasted is obtained from Indian NON GMO clean, healthy golden yellow soyabeans by the process of dehulling, flaking, extracting, desolventizing, and grinding in a pneumatic mill to requisite particle size to get a fine powder of white to creamish color.

Defatted Soya Flour - Untoasted is a high protein, low in fat product and is the simplest form of soya protein. The protein content of the flour is 50-52%, much higher than the flour from other grains. The soya flour contains high quality protein & is an excellent source of iron, calcium & B-vitamins. The only nutritive & functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals & vitamines and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends, texturised vegetable proteins.

Analytical Data

  1. Total Ash | 6% Min 6.5% Max | Is: 10038-1981
  2. S/Silica | 0.3% Max | Sp : 18(Part-Vi) 1982
  3. Fat | 1.2% Max | Is:10038-1981
  4. Crude Fibre | 3.5% Max | Is: 10038-1981
  5. Protein | 52% Min | Is: 10038-1981
  6. Pdi | 70 - 80 | Aocs Ba 10 - 65
  7. Urease Activity | 1.7 - 2 Mgn/Gm/Min At 30°C | Sp :18(Part-Vi) 1982

Microbiologicals

  1. Total Plate Count | 50000 Max.Cfu/Gm | Sp:18(Part-1) 1980
  2. Coliform | 10 Max. Cfu/Gm | Sp:18(Part-I)-1980
  3. E.Coli | Absent Cfu/Gm | Sp:18(Part-I)-1980
  4. Yeast & Moulds | 100 Max. Cfu/Gm | Sp:18(Part-I)-1980
  5. Salmonella | Negative /25gm | Sp:18(Part-I)-1980

Physicochemical Analysis

  1. Moisture | 8% Max | Is : 548(Part-I)1964
  2. Partical Size | 90% Min | Is :4684 – 1975

Application

Defatted Soya Flour - Untoasted maintains the balance of Essential amino acid of the body which is required for the development of muscle, connective tissue & enzymes our body needs. Some other applications are detailed below.

Product

Usage

Advantage

Textured Soya Protein

100%

High Protein, High Functionality

Cakes

3 - 6 %

Decreases amount of eggs/milk & shortening the expensive ingredients. Provides softer & more tender crumb. Emulsification.

In fortification of Cereals

5 – 25%

Protein Enhancement.

Sweet Goods (Dough-Nuts)

2 - 4%

Surface sealing,water binding,yeast raised,added moistness & longer shelf life to the fried donut.

Fried Pie / Pasta

2 - 4 %

Surface sealing / Protein fortifications.

Adhesive / Glue

10 – 100%

Lower cost,increased production rates,room temperature curing,ability to work with green wood,and water based cleanup,safe for environment

Dal Analogue

25%

Lower cost of cereal,high in protiens and other essential amino acids

Packing

50 Kg HDPE / 25 Kg Paper Bags.

Storage & Shelf Life

1 Year if stored in clean, dry, infestation free area in unopened bag.

Particle Size

80-200 Mesh.

 

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