Textured soy flour "Protex-M"

"Flour Protex-M" textured soy Flour "Protex M" manufactured by extrusion from defatted soy grits (white petal). Textured soy flour brand "Protex-M" is a complete source of vegetable protein supplementing the main protein raw material in meat and fish products. Soy flour is the most common product from the meal. It has a high nutritional value of protein, amino acid composition similar to proteins of muscle tissue which enables a complete replacement of meat and fish raw material in the formulations of these products. Soybean flour textured defatted "Protex-M" has a high functional and technological properties: the degree of hydration - 1:3,5-3,8 , shirodaria capacity not less than 135% and a high rate of hydration - 12-15 min at +2 to 4°C. Textured soy flour is the product obtained by the thermoplastic extrusion of defatted soy flour, which under the influence of temperature, humidity and pressure, the product becomes a solid fibrous-porous structure and the stated functional and technological properties. Organoleptic characteristics and physico-chemical parameters of soyabean, texture purpose of the trademark "Protex-M" is given below: - appearance: Granules, pieces of porous laminated fibrous texture. Granules and pieces allowed Krupki. Krupka clicking crumbles. - particle size: 1-3mm - fine mince 3-5mm - large minced 20-40mm is a large piece Also according to the customer's request, the following fractions: small(1-3 mm) and large (3-5 mm beads), flakes (1-3 mm), cubes(10x10-20x20mm), schnitzel(10х70-20х80) - color From light yellow to grayish decoracao of varying intensity. -physico-chemical parameters mass fraction of moisture, %, not more 10,0 mass fraction of protein, % on.with.in. not less than 52,0 mass fraction of fat, %.with.in. not more than 1.0