Tofu Production from Soybeans or Full-Fat Soyflakes Using Direct and Indirect Heating Processes |
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| Authors: | S Moizuddin G Harvey AM Fenton LA Wilson |
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| Affiliation: | Authors Moizuddin and Wilson are affiliated with the Dept. of Food Science &Human Nutrition, Iowa State Univ., Ames, IA 50011.;Author Harvey is with Warren Frozen Foods, Altoona, IA, and author Fenton is with Food Innovision Inc., Apple Valley, MN. |
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| Abstract: | We compared processing yield, composition, and quality of tofu from soybeans and from full-fat soyflakes. Tofu was made using a steam-jacketed kettle and a commercial steam-injected cooker. Hydration time was 10 min for flakes and 12h for whole beans. Regardless of cultivar, a higher tofu yield was obtained from the steam-injected cooker system than from the steam-jacketed kettle system. Utilization of flakes required 62--65% less water during soymilk production. Independent of cultivar, tofu produced from full-fat soyflakes was lower in fat (26% d.b.) than whole soybean tofu (40% d.b.). |
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| Keywords: | soybean soyflakes tofu |
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