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Optimization of yield and properties of silken tofu from soybeans.
Author(s) -
BEDDOWS C. G.,
WONG J.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00451.x
Subject(s) - yield (engineering) , slurry , coagulation , food science , pulp and paper industry , chemistry , mathematics , materials science , engineering , medicine , composite material , psychiatry
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.