Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics: Glucono‐delta‐lactone Coagulant

作者：Changwei Shen, L. de Man, R. I. Buzzell, J. M. de Man · 发表于：Journal of Food Science · 年份：1991 · DOI：10.1111/j.1365-2621.1991.tb07987.x · 被引用次数：82 · 研究领域：Phytase and its Applications、Food composition and properties、Soybean genetics and cultivation

ABSTRACT Nine light hilum soybean [ Glycine max (L.) Merr] cultivars were used to study characteristics that affect yield and quality of tofu (soybean curd) coagulated with glucono‐delta‐lactone (GDL). Pressed and packed (nonpressed) curds were examined. Yield of tofu was not affected by size of beans. Protein and total solids in soymilk increased when protein and moisture increased in soybeans. Yield of pressed GDL tofu increased with protein content of soybeans (or soymilk) plus decreased calcium content. Fracturability of pressed GDL tofu increased with levels of phosphorus. Hardness of packed tofu increased with protein content in soymilk. Yield of pressed GDL tofu was 20% higher than CaSO 4 tofu.