Textured Soy Proteins Line |
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SOITEX 2143
Name in
Spanish:
Soitex
2143
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ASPECT AND
DESCRIPTION:
It is
soy flour with enzymatic activity obtained from selected, washed and peeled
soybeans previously cooked and grounded.
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PROPERTIES:
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It does not interfere in the product flavor
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It improves volume and texture
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It improves color of crumb, which suffers blanching because
of action of an enzyme. This enzyme oxidizes the flour pigments clearing the
crumb.
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In fried masses, Soitex 2143 reduces the fat absorption and
gives a better structure improving the sensorial characteristics.
§ Soitex 2143 gives more uniformity in the fat and air balls
distribution because of its more content of lecithin. This produces a soft
crumb with a more stable structure.
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Adding from 2% of Soitex 2143 to the wheat flour percentage
increases the humidity absorption and retention, producing a crumb and bread
conservation improvement
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Because of Soitex 2143 has an higher fat and protein
content, it can be used to substitute egg’s solids ((up to 30%) and milk (up
to 100%) without change of sensorial characteristics obtaining a big cost
reduction.
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It improves crust color
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USE:
It is utilized in the bakery industry (cakes, breads, crackers, butter and
protean cookies, pancakes, etc.)
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PHYSICAL AND
CHEMICAL CHARACTERISTICS
Porcentaje sobre el producto seco
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Humidity |
8% |
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Proteins |
40% |
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Lipids |
20% |
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Fiber |
4% |
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Ashes |
5% |
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NSI |
75% |
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PDI |
73,33% |
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PH
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1,8% |
Percentages
on dry product |
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