Tofu Production from Soybeans or Full‐Fat Soyflakes Using Direct and Indirect Heating Processes

Abstract

ABSTRACTWe 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.).