Description
Precision-controlled soy protein coagulation creating delicate, custard-like textures.
Technical
Utilizes glucono-delta-lactone (GDL) hydrolysis to gradually acidify soy milk, enabling uniform protein network formation without mechanical disruption. Calcium sulfate may be used in combination for mineral bridging.
Culinary Significance
Produces the smoothest tofu textures for dishes requiring melt-in-mouth quality, essential for agedashi tofu and dessert applications.
Science
Primary Reaction
Acid-induced protein denaturation
Parameters
Temperature
80°C optimal
70°C to 90°C range
Temperature range for optimal coagulation
Time
20 minutes
10 minutes – 30 minutes
Equipment
Large potCheeseclothMeasuring cups