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KMID : 0380619870190040382
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 4 p.382 ~ p.386
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Influence of Soybean Storage Condition on Soybean Curd Quality
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Abstract
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Changes of proteins of whole soybean and soy flour stored under different conditions of humidity (RH 65% and 85%) and packing material (HDPE and OPP/AI/PE film) for 90 days and their influence on formation of soybean curd were investigated. The water holding capacity, total nitrogen, soluble nitrogen, pH and Amylograph viscosity of whole soybean and soy flour were rapidly decreased during storage at high relative humidity. Furthermore, such quality changes were accompanied by considerable differences in final quality of soybean curds; lower volumes of soybean curds. Under the conditions of HDPE and OPP/AI/PE film packing, smaller changes were observed in protein quality than those without packing.
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