Tofu production from soybeans or full-fat soyflakes using direct and indirect heating processes

We 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 12 h 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,).