https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F32%2FenTranslations:Tofu/32/en - Revision history2026-09-12T06:35:53ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/32/en&diff=156440&oldid=prevFuzzyBot: Importing a new version from external source2025-06-20T00:42:34Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>=== Acid coagulants ===<br />
* '''[[Glucono delta-lactone]]''' (GDL): A naturally occurring organic acid also used in [[cheesemaking]], this coagulant produces a very fine textured tofu that is almost jelly-like. It is used especially for "silken" and softer tofus and confers a faint sour taste to the finished product. GDL is derived from glucose and takes the form of a white powder at room temperature. Its molecular structure contains a six-membered [[Heterocyclic compound|heterocyclic]] ring that is hydrolyzed upon contact with water, slowly converting GDL to gluconic acid. forming a single, smooth gel that is free of air gaps and that resists breaking during transportation. Using GDL as a coagulant, silken tofu can be formed directly in its container, as it does not require pressing. This acid coagulant is also commonly used together with calcium sulfate to give soft tofu a smooth, tender texture.<br />
* Other edible acids: Though they can affect the taste of the tofu more, and vary in density and texture, acids such as [[acetic acid]] ([[vinegar]]) and [[citric acid]] (such as lemon juice), can also be used to coagulate soy milk and produce tofu.</div>FuzzyBot