นอกจากนี้ไข่ก็ได้รับความนิยมอย่างมา

นอกจากนี้ไข่ก็ได้รับความนิยมอย่างมากในการทำขนม เพราะในไข่นั้นมีโปรตีนที่สูงมาก อีกทั้งยังช่วยในเรื่องการรักษาโครงสร้าง in baked goods โปรตีนในไข่ยังช่วยดักอากาศ which helps dough rise. ยิ่งไปกว่านั้น ไข่แดงยังดีต่อการทำขนมจำพวก gluten free เพราะมันจะทำให้ขนมมีความ moisture and texture (Andrews, 2015)

ผลลัพธ์ (อังกฤษ) 1:

In addition, the eggs were very popular in dessert. Because the protein in the egg very high It also helps in maintaining the structure of the protein in the eggs in baked goods to help trap air. Which helps dough rise more. Egg yolk is also well considered gluten free pastry to make because it will make the pastry has a moisture and texture (Andrews, 2015)

ผลลัพธ์ (อังกฤษ) 2:

The eggs were very popular in the recipe. Because the eggs are very high in protein. It also helps in keeping the structure in baked goods, protein in eggs helps trap air, which helps dough rise. Moreover. Egg yolks are good for making desserts such as gluten free dessert because it has moisture and texture (Andrews, 2015).

ผลลัพธ์ (อังกฤษ) 3:

The eggs have been very popular in the baking. Because the egg protein is very high. It also helps in maintaining structure in baked goods egg protein also helps to trap air which helps dough rise.Moreover, the egg yolk is also good for the baking of gluten free because it makes snacks are moisture and, texture (Andrews 2015).