大豆和荞麦品种规格.pdf

1、How IP Technical Handling Improves Food Manufacturing ProcessesEdil Vidal Torres Food Technologist-Scientist Northern Crops Institute,Fargo ND,USAVariety Specification for Soybeans and BuckwheatThe Hidden Cost of Raw Material VariabilityFrom Variety to Final Product QualitySoybean Variety Traits tha

2、t Drive Soyfood Important characteristics of Soybean varieties determine the performance of products such as Tofu,Soy Milk,and Natto.Soybean Variety Traits that Drive Soyfood Soluble Solids(Brix)Higher solids improve soymilk body Supports stronger protein network formationSeed Size and Uniformity Im

3、portant for hydration efficiency Critical for natto fermentationLipoxygenase Activity Determines beany flavor intensitySoybean Variety vs Tofu Yield and TextureSoybean Variety Directly Impacts Tofu Production.Case Scenario:The Cost of the Wrong Soybean VarietyRaw Material Change High-protein Soybean

4、 42%Lower-protein soybeans 38%Yield Impact in Tofu Production Normal yield1 kg soybeans 2.5 kg tofu Lower protein soybeans1 kg soybeans 2.0 kg tofu Loss 0.5 kg tofu per kg soybeansProcessing 5,000 kg soybeans/day2,500 kg tofu lost per day$7,500 revenue lost per day$2.2 million lost per yearKnow Your

5、 Product FirstDefine your product goal:Tofu(silken,firm,yuba,dougan)Soymilk Soy flour Snacks Natto Tempeh Miso Soy sauce Extruded product(plant base meat)You are selecting a variety of Soybean for producing Tofu.Which trait would you prioritize the most?A)Larger seed sizeB)Higher protein contentC)Hi

6、gher oil contentD)Higher yield in the fieldActivity:Why Buckwheat Variety Matters for Milling and Food ApplicationsThe characteristics of Buckwheat varieties significantly affect milling performance,flour functionality,and final food product quality.Key Traits that Vary Between Buckwheat VarietiesKe