Yuba (1983)

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   "Yuba" is not in the OED or Merriam-Webster.  I saw it in books today while looking for "seitan."  It's also listed in the FOOD LOVER'S COMPANION.
   I added the word "soy" to "yuba" to cut out the "Yuba City" citations.  Surprisingly, the NEW YORK TIMES wasn't helpful.  These are from the FACTIVA database.
   Last one before parking tickets.


MEATLESS MEALS Dried bean curd good in stew

DAVID COHLMEYER
927 words
16 November 1983
The Globe and Mail
SB10

We have heard a lot about the wonders of tofu. But there is another soy product from the Orient which deserves more attention than it has received - dried bean curd.

Bean curd is somewhat of a misnomer. It is not really a curd, but the skin which forms on top of heated soy milk - not unlike the skin which forms on heated cow's milk. In Japan and China its deliciously sweet and nutty flavor and gossamer texture can be enjoyed fresh.

In North America, we only have the dried version. Its delicate flavor is gone, but its fascinating texture remains. Dried bean curd is available in two forms - flat beige "sheets" and bunched-up "rope". It is available in Chinese stores as "dried bean curd" or dao fu choap. In Japanese stores it is called yuba.

This bean curd contains most of the soy bean's protein, B vitamins and iron. Like other soy foods, it is very low in fats, cholesterol. When dry it keeps indefinitely. But if it becomes too dry, the curd becomes brittle and shatters. So look for a package which is not filled with crumbled pieces.
(...)


Highly-pure soy protein yields strong films

422 words
1 May 1998
Emerging Food R&D Report
Vol. 9, No. 2 ISSN: 1050-2688

The film-forming ability of soy proteins has traditionally been used in the Far East to make soy protein-lipid films called yuba films. The process used to make yuba films consists of boiling soy milk in shallow pans, collecting the films formed as a result of surface dehydration and hanging the films so that they dry in air. Other researchers have prepared soy films by spreading soy protein isolate solutions on Teflon-coated baking pans and then baking the pans at 100 C for an hour. But depositing and drying soy protein solutions is a more promising way to make commercial-scale films since this approach allows for greater consistency and control during film formation. Others have produced homogeneous free-standing edible films from commercial soy protein using glycerol as a plasticizer.

Scientists at the University of Nebraska (Department of Food Science and Technology, 352 Food Industry Complex, Lincoln, NE 68583) compared the tensile strength, elongation at break, water vapor permeability, solubility in water and color properties of films formed from commercial soy protein isolate with those of films formed from laboratory-prepared crude 7S and 11S fractions, and soy protein isolate. The investigators found that soy protein isolate of increased purity-about 96% to 98%-can yield stronger films than commercially-available soy protein isolate.
(...)