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Water and oil absorptions, viscosity, gel-forming capacity, and foaming characteristics of micronized fullfat soyflours of Korean, Chinese, and Japanese species as well as texture of whole-tofu were investigated. Protein contents and patterns among different soyflours did not vary, and 11S and 7S globulins were the major protein fractions. Water absorption was the highest in Chinese yellow soyflour, and the highest amount of oil was absorbed in Japanese soyflour, which was the finest (p<0.05). Korean soyflour required the lowest concentration to form a gel. Soymilk of Japanese soyflour showed the lowest foam volume and the slowest foam decay, which resulted in highest hardness and distribution of the most uniform and smallest air cells in its whole-tofu.
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