• Anuj : +91 78699 12321

Anuj Trade Links

Defatted Soya Flour

Tuesday, 30 November 2010 17:48
Hits: 11667
  • Print
  • PDF
Defatted Soya Flour Toasted, Soya Flour, Soy Flour, Defatted Soya

Defatted Soya Flour (Tosted)

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

Defatted Soya Flour–Toasted–Food Grade is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which 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, vitamins 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. .By heating soybeans with varying degrees of heat the antineutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other 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 | 4% Max | Is: 10038-1981
  5. Protein | 51% Min | Is: 10038-1981
  6. Pdi | 20% Min 35% Max | Aocs Ba 10 - 65
  7. Urease Activity | 0.2 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. Mesh Size | 90 % Min ( 100 Mesh ) | Is-4684-1975

Application

Used in manufacturing of Processed Food Stuffs, Baked Goods, Cookies, In Fortification of Cereals, Snack Foods, Dietetic Foods, Baby Foods, Imparts functional characteristics like emulsification, thickening, dispersibility & water binding. Readily Wettable.

Product

Usage

Advantage

Baked Goods

5%- 10 %

Improvement of crumb body crust color toasting -characteristics. Increasing the protein content of baked goods.

Cookies

10 - 15%

Improves machining produces a cookie with crisp bite. Raising the protein content quality of cookies. Reduce the moisture of the finished piece to a low level to give it a long shelf life.

In fortification of Cereals, Snack foods.

5 - 25%

Improves Protein Content of Processed food, biscuits, Bakery ingredients, Prepared mixes, Hypo allergic milk, Candy products, Special diet foods & Alimentary pastes.

Antibiotics

 

As a base material for fermentation for making antibiotics. As a Nutrient for bacteria culture.

Baby Food

5 - 15 %

Improves structure & Protein Enhancement.

Other Uses

In Soya Milk, Soy-Yogurt, Soy-Paneer (TOFU)

Packing & Storage

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.

Last Updated on Wednesday, 01 February 2012 10:40

Language Translator

  • Anuj Trade Links on Facebook
  • Anuj Trade Links on LinkedIn
  • Follow us on Twitter

Riders Junction

You are here:

Profile Information

Application afterLoad: 0.000 seconds, 0.28 MB
Application afterInitialise: 0.019 seconds, 1.28 MB
Application afterRoute: 0.031 seconds, 2.84 MB
Application afterDispatch: 0.102 seconds, 6.38 MB
Application afterRender: 0.122 seconds, 6.91 MB

Memory Usage

7270240

16 queries logged

  1. SELECT *
      FROM jos_session
      WHERE session_id = '326vhekdqar6gl0g20f107asr3'
  2. DELETE
      FROM jos_session
      WHERE ( time < '1732080529' )
  3. SELECT *
      FROM jos_session
      WHERE session_id = '326vhekdqar6gl0g20f107asr3'
  4. INSERT INTO `jos_session` ( `session_id`,`time`,`username`,`gid`,`guest`,`client_id` )
      VALUES ( '326vhekdqar6gl0g20f107asr3','1732170529','','0','1','0' )
  5. SELECT *
      FROM jos_components
      WHERE parent = 0
  6. SELECT folder AS type, element AS name, params
      FROM jos_plugins
      WHERE published >= 1
      AND access <= 0
      ORDER BY ordering
  7. CREATE TABLE IF NOT EXISTS `jos_ualog` (
              `id` int(11) NOT NULL AUTO_INCREMENT,
              `user_id` int(11) NOT NULL,
              `option` varchar(255) NOT NULL,
              `task` varchar(255) NOT NULL,
              `action_link` text NOT NULL,
              `action_title` text NOT NULL,
              `item_title` varchar(255) NOT NULL,
              `cdate` int(11) NOT NULL,
              PRIMARY KEY  (`id`))
  8. SELECT m.*, c.`option` AS component
      FROM jos_menu AS m
      LEFT JOIN jos_components AS c
      ON m.componentid = c.id
      WHERE m.published = 1
      ORDER BY m.sublevel, m.parent, m.ordering
  9. SELECT template
      FROM jos_templates_menu
      WHERE client_id = 0
      AND (menuid = 0 OR menuid = 0)
      ORDER BY menuid DESC
      LIMIT 0, 1
  10. SELECT id, title, module, position, content, showtitle, control, params
      FROM jos_modules AS m
      LEFT JOIN jos_modules_menu AS mm
      ON mm.moduleid = m.id
      WHERE m.published = 1
      AND m.access <= 0
      AND m.client_id = 0
      AND ( mm.menuid = 115 OR mm.menuid = 0 )
      ORDER BY position, ordering
  11. SELECT a.*, u.name AS author, u.usertype, cc.title AS category, s.title AS section, CASE WHEN CHAR_LENGTH(a.alias) THEN CONCAT_WS(":", a.id, a.alias) ELSE a.id END AS slug, CASE WHEN CHAR_LENGTH(cc.alias) THEN CONCAT_WS(":", cc.id, cc.alias) ELSE cc.id END AS catslug, g.name AS groups, s.published AS sec_pub, cc.published AS cat_pub, s.access AS sec_access, cc.access AS cat_access 
      FROM jos_content AS a
      LEFT JOIN jos_categories AS cc
      ON cc.id = a.catid
      LEFT JOIN jos_sections AS s
      ON s.id = cc.section
      AND s.scope = "content"
      LEFT JOIN jos_users AS u
      ON u.id = a.created_by
      LEFT JOIN jos_groups AS g
      ON a.access = g.id
      WHERE a.id = 98
      AND (  ( a.created_by = 0 )    OR  ( a.state = 1
      AND ( a.publish_up = '0000-00-00 00:00:00' OR a.publish_up <= '2024-11-21 06:28:49' )
      AND ( a.publish_down = '0000-00-00 00:00:00' OR a.publish_down >= '2024-11-21 06:28:49' )   )    OR  ( a.state = -1 )  )
  12. UPDATE jos_content
      SET hits = ( hits + 1 )
      WHERE id='98'
  13. SELECT id, folder, element, published, type, params, CONCAT_WS('/',folder,element) AS lookup, name
     
      FROM jos_comprofiler_plugin
     
      WHERE published = 1
      AND access <= 0
      AND type = 'user'
     
      ORDER BY ordering
  14. SELECT groups_id,groups_members
     
      FROM jos_docman_groups
  15. SELECT id, link, params
      FROM jos_menu
     
      WHERE link LIKE '%option=com_docman%'
     
      AND type = 'component'
     
      AND published = 1
  16. SELECT s.*, sn.name AS socnet, sn.url AS socneturl, sg.name AS groupname
                              
      FROM jos_stalker AS s
                              
      LEFT JOIN jos_stalker_socnets AS sn
      ON sn.id = s.socnetid
                              
      LEFT JOIN jos_stalker_groups  AS sg
      ON sg.id = s.groupid 
      WHERE groupid = 0
      AND s.published = 1 
      ORDER BY ordering

Language Files Loaded

Untranslated Strings Diagnostic

None

Untranslated Strings Designer

None