Effects of Different Condition on Gel Force and Water-holding of Tofu
2003
The effect of heating conditions of raw soy milk, GDL concentration in soymilk and coagulating conditions on tofu gel force and water-holding capacity were investigated. Denaturation degree of protein had important effect on tofu gel network formation , the optimum heating conditions of raw soymilk were 95 - 100℃ for about 5 min to make tofu gel of high strength water-holding capacity was independent of GDL concentration in soymilk, but the tofu-gel strength could be increased largely by increasing GDL concentration properly; Coagulation time could be decreased by increasing coagulation temperature and tofu gel strength increased remarkably.
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