{"id":19610,"date":"2019-01-31T19:43:20","date_gmt":"2019-01-31T19:43:20","guid":{"rendered":"https:\/\/prograin.ca\/?page_id=19610"},"modified":"2019-03-21T17:51:21","modified_gmt":"2019-03-21T17:51:21","slug":"food-grade-soybean-research-and-development","status":"publish","type":"page","link":"https:\/\/prograin.ca\/ca\/en\/research-and-development\/food-grade-soybean-research-and-development\/","title":{"rendered":"Final product quality"},"content":{"rendered":"\n
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We pay special attention to the quality of the final product. With this in mind, we have implemented a unique research protocol that allows us to produce tofu on an experimental basis, in strict compliance with our customers\u2019 standards.<\/p>\n<\/div>\n\n\n\n

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We have developed unique expertise to test soy beverages and soybean sprouts. We have the equipment to perform various analyses on soybean seeds, soy beverages, and tofu, and we can perform analyses regarding:<\/p>\n<\/div>\n\n\n\n

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  • Protein<\/li>
  • Sugar<\/li>
  • Stachyose<\/li><\/ul>\n<\/div>\n\n\n\n
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    • Oil<\/li>
    • \u00b0Brix<\/li>
    • Dry matter<\/li><\/ul>\n<\/div>\n\n\n\n
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      • Colours (L, a, b)<\/li>
      • Water absorption rate<\/li>
      • Dip test<\/li><\/ul>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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