Micronization Effects on Composition and Properties of Tofu

The effect of infra‐red heating (micronization) was investigated on the composition and textural, biochemical and nutritional properties of soymilk and tofu. The yield, protein content and textural properties of tofu made from micronized beans using the common procedures (70°C as coagulating temperature and CaSO 4 2H 2 O as coagulating agent) were lower than those of tofu from unprocessed beans; tofu prepared from micronized beans and coagulated at 90°C using a mixture of citric acid (0.01M) and calcium sulfate (0.03M) showed improved characteristics. The microstructure of tofu prepared from micronized beans lacked the regularity of the honeycomb‐like structure shown by tofu from unprocessed beans. The heat treatment by micronization had little effect on the protein components of soymilk and tofu as determined by polyacrylamide disc gel electrophoresis.