Products - Extruded soybean flour
Extruded presses:
Our company acquires selected soybean grains free of any physical material and the department of quality control is the one who takes strict controls for the raw material that will be destined to elaborate this noble food of wide use.
We partially took the oil out of the soy by natural pressing without adding solvents, obtaining by this way a totally natural product.
During the process, the soybean goes for a mill; the quaternary structure of the proteins is opened by the humidity and the high temperatures, that temperature deactivates the anti-nutritional factors present in the soybean.
This type of inactive extrusion enzymes, like the urease, reduces the useful life of the product, the lipoxigenase (degradation for oxidation of the soybean oil), like also the anti nutritional factors (trypsine) that reduces the digestibility and useful life of the elaborated product.
- Orgal Extruded Soybean flour is a product of vegetable principle, with high quality and high nutritive value; the protein materials of the soybean have been modified by the technology of extrusion. By means of pressure, temperature and humidity, the proteins of the soybean acquire a new texture and structure.
- The characteristic of our product is to support the texture, the aspect and the flavor of the food where it applies.
- Our product is under Technical Direction since it is included inside the Food Argentine Code in Chapter XVII of Food Diet or Dietetic.
- The soybean extruded is elaborated from the conventional soybean.
- Soft and digestive, food rich in proteins as the meat, the eggs or the milk, etc.
- It does not have cholesterol and besides it helps reducing the levels of cholesterol in blood.
- Contains abundant lecitine (good for the cholesterol and memory).
- Without preservatives nor colorant.
Orgal Extruded Soybean Flour applications:
- It is used like extensor of the meat, by its high power of water retention; it improves the stability of the preparation and like protein source, improving the nutritive value of the products to which it is added.
- The function of the soybean protein is to include the fat when it coagulates by baking avoiding the formation of an undesirable fat layer in the surface.
- It is used in manufactured bread since league waters through the formation of chemical bonds which increases the yield and improves of the managing of the mass.
- It improves the retention of humidity during the baked one since the proteins act like unions; they are the one in charge of retaining water.
- It increases the quality and quantity of proteins.
Power of hydration of the Orgal Extruded Soybean Flour:
It presents a high power of water retention: 1 part of Orgal Extruded Soybean Flour is hydrated in 3 water parts at environment temperature. Our product is hydrated instantly, improving the texture and the structural integrity of food products.
Ingredients
Soybean 100%
Centesimal Chemical composition
- Proteins: 44,30 %
- Humidity: 5,90 %
- Ashes: 6,10 %
- Fat: 7,20 %
- Total fibers: 5,70 %
- Carbohydrates: 36,00 %
- Calories: 365,4 Kcal/100 grs.
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