ur is used in manufacturing of textured Soya protein (Soya chunks/Soya granules), cakes, bakery goods, pasta, soups, sauces gravies, in fortification of cereals, sweet goods (dough nut), fried pie / pasta, adhesive glue, and dal (lentils) analogue, impart functional characteristics like emulsification stabilizing high water absorption.
Quality attributes:
High shelf life
Hygienic packaging
Rich in protein and fiber
Adulteration free