As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holdingcapacity decreased.
增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。
2
The soybean variety Zhongnong13 was used to study the effect of soaking, heating and coagulating conditions on tofu-gel strength and water-holdingcapacity.
以大豆品种中农13为试验材料，研究不同浸泡条件、加热条件以及凝固条件对豆腐凝固质量特性的影响。
3
According to statistical analysis, the effect of sodium lactate, sodium hexametaphosphate and sodium pyrophosphate on water-holdingcapacity values is significant.