Table 1 Formulations of gluten-free muffin using tofu paste and normal corn starch

Ingredients	Formulation (g, w.b)
	Control	S100	S801)	S601)	S401)	S201)	S001)
	Soft wheat flour2)	227.3	-	-	-	-	-	-
Normal corn starch3)	-	196.0	156.8	117.6	78.4	39.2	0.0
Tofu paste4)	-	200.0	200.0	200.0	200.0	200.0	200.0
Water	169.7	1.0	40.2	79.4	118.6	157.8	197.0
Shortening	80.0	80.0	80.0	80.0	80.0	80.0	80.0
Sugar	120.0	120.0	120.0	120.0	120.0	120.0	120.0
Salt	2.5	2.5	2.5	2.5	2.5	2.5	2.5
Whole milk powder	17.4	17.4	17.4	17.4	17.4	17.4	17.4
Whole egg powder	14.8	14.8	14.8	14.8	14.8	14.8	14.8
Baking powder	8.0	8.0	8.0	8.0	8.0	8.0	8.0
Vanilla extract	2.0	2.0	2.0	2.0	2.0	2.0	2.0
Total	641.7

S80, S60, S40, S20, and S00 indicated formulations of gluten-free muffin containing 80%, 60%, 40%, 20%, and 0% of corn starch weight (d.b) of S100, respectively.
Moisture content of soft wheat flour was 12.0%(w/w).
Moisture content of normal corn starch was 11.7%(w/w).
Total solid content of tofu paste was 13.5%(w/w).