Optimization of yield and properties of silken tofu from soybeans.
- 1 February 1987
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 22 (1) , 23-27
- https://doi.org/10.1111/j.1365-2621.1987.tb00451.x
Abstract
Summary: The effect of various heat treatments on the yield, protein content and physical form of silken tofu was investigated. Better yields and quality were obtained when the macerated bean slurry was filtered prior to heating and a defined rate of heating was used with stirring. The optimum coagulation temperature was 75–80°C.Keywords
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