Researchers at the University of Maryland have established laboratory methods to simulate commercial production of soymilk and tofu. They have systematically evaluated the quality characteristics of soymilk and tofu produced from Delmarva soybeans. This research group is now investigating the development of a gluten-free flour made from okara, a byproduct of soymilk and tofu production. The study will involve optimizing the formulation and characterizing a potential commercial product. The goal of the current study is to turn a process waste product into a new food ingredient that will add to the value of the Delmarva soybean.
The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.