ผลิตภัณฑ์จากธัญพืช เช่น เค้กฟองน้ำ

ผลิตภัณฑ์จากธัญพืช เช่น เค้กฟองน้ำ เป็นหนึ่งในผลิตภัณฑ์ที่มีไขมันเป็นส่วนประกอบและอาศัยการกักอากาศของไข่เป็นตัวทำให้ขึ้นฟูเมื่อผ่านการให้ความร้อนผลิตภัณฑ์มักเกิดการเสื่อมสภาพของ Characteristic touch,Smell and taste changes It also happens with
rancidity.Therefore, this study aimed to examine the effect of mixture in food-related reactions. During the sponge cake, and led to the creation of volatile compounds that affect the quality of taste.5 The formula is wewo,wepo, weso,wesso and fepo using different fats and eggs. And analyzed using techniques to measure dynamic spme indicator of oxidation.ซึ่งจากการทดลองพบว่าเกิดจากไขมันชนิดไม่อิ่มตัวที่มีอยู่ในอาหารเมื่อถูกความร้อนโดยการอบจะทำให้เกิดปฏิกิริยาออกซิเดชันขึ้นและก่อตัวสร้างสารระเหยจนทำให้ผลิตภัณฑ์มีกลิ่นรสเปลี่ยนไปและพบว่า Al compoundsAldehyde with maximum volume.The Hague is, of course, but in wesso (formula used egg white with sunflower seed oil) and the substance is 23.53 and differs significantly from the others. Sunflower oil are polyunsaturated fatty acids and antioxidants, not external. Thus resulting in the oxidation of fat.Thus, it can be used as a hexamethylene analogue indicator of oxidation of lipids
.

Products from cereals, such as sponge cakes is one of the products that contain fat, a component of the air and planted an egg makes up Fullerton when it passed, heating products, often results in deterioration of the. How touching,The smell and taste is changed, the resulting odor huen.
. Therefore, this research aims to study the effects of the ingredients in the diet about the reaction that occurred. During sponge cakes, and led to the creation of volatile matter that affect the quality of the taste. Formula 5: WEWO, WEPO , WESO , FEPO WEsSO and using different eggs and fats and make an analysis based on Dynamic SPME technique to measure an indicator of oxidation. That trial was found to be caused by saturated fat not type that are contained in the food to be heated by induction would cause oxidation and reaction formation created a volatile, there are products that smell taste has changed and found that the compounds-land group, p.Maximum quantity Hyde approval I love your MRCS is the Hague-u.s WEsSO sqm (formula used sunflower seed oil with egg white). A substance is equal to 23.53 and there are differences from other formula significantly because sunflower seed oil contains fatty acids are not saturated and there are no external antioxidants. It can also cause the oxidation of fats. Therefore it can be used as a indication of substance I na Hague of the oxidation of fats.

Products from cereals such as sponge cake is one of the products is a fat components and rely on the capture of the egg in the air, rising when through the heat, the product is often the result of deterioration of the senses,smell and taste, and is also a change to becoming rancid with
Therefore, this research is intended to study the effect of ingredients in the food. About reaction that occur during the cake-making sponge and leads to the creation of the condensed water container has an effect on quality of tasteformula 5 is WEWO,WEPO, WESO,and WEsSO FEPO using fat and eggs and different analysis techniques using Dynamic SPME in measuring the identifier of the application Oxford.The trial found that there was no type of saturated fat from the food when it is in the heat of the oven will cause a reaction from Oxford, and the volatile products to make it smell and taste change to group compounds, found that teachersA maximum amount of formaldehyde.Is Helen กซะ WEsSO ---only provided, of (a formula using an egg white, and sunflower seed oil) is equal to 23 passenger volume.53 and there is a difference from other recipes have significant because oil seed sunflower fatty acids are not saturated and there is no substance to resist external antioxidants, and therefore cause the fat out of Oxford.Therefore, it can be used as a passenger Helen กซะ, indicating that the potential application of the Oxford
fat.