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Acta Agron Sin ›› 2005, Vol. 31 ›› Issue (07): 908-914.

• ORIGINAL PAPERS • Previous Articles     Next Articles

Effects of Contents of Protein and Phosphorus in Soybean Seed and Coagulant Concentrations on Processing Quality of Tofu

HAN Fen-Xia;Kyoko Toda;Yoshiyuki Nakamura;LI Gui-Ying;SUN Jun-Ming   

  1. Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Key Laboratory for Crop Genetics and Breeding of Ministry of Agriculture, Beijing 100081
  • Received:2004-06-03 Revised:2004-11-06 Online:2005-07-12 Published:2005-07-12
  • Contact: HAN Fen-Xia

Abstract: Effects of soybean protein content of seed, phosphorous concentration of soymilk and coagulant (MgCl2) concentrations(0.25%, 0.30%, 0.35%, 0.40%, 0.45%) on processing quality of tofu (protein concentration of soymilk and tofu consistency) were studied using six cultivars as experimental materials. T

Key words: Soybean, Tofu, Protein content, Coagulant concentrations, Breaking stress, Processing Quality

CLC Number: 

  • S565
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