S. Moizuddin et al., Tofu production from soybeans or full-fat soyflakes using direct and indirect heating processes, J FOOD SCI, 64(1), 1999, pp. 145-148
We compared processing yield, composition, and quality of tofu from soybean
s 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 flake
s and 12 h for whole beans, Regardless of cultivar, a higher tofu yield was
obtained from the steam-injected cooker system than from the steam-jackete
d kettle system. Utilization of flakes required 62-65% less water during so
ymilk production. Independent of cultivar, tofu produced from full-fat soyf
lakes was lower in fat (26% d.b.) than whole soybean tofu (40% d.b,).