A statistical approach to define some tofu processing conditions
نویسندگان
چکیده
Tofu processing has changed little in the last 2000 years (HOU; CHANG; SHIH, 1997). The processing techniques may vary according to the manufacturer, but the basic steps include soybean soaking and grinding, soymilk boiling, and the addition of one or more coagulants (CUI et al., 2004). The ground soybean material or the soymilk obtained after filtration is heated in order to denature the proteins. Next, a coagulant is added to form the protein matrix that gives the product the appropriate texture (POYSA; WOODROW; YU, 2004).
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