The fat and moisture contents of th

The fat and moisture contents of the soy dough and donuts are
shown in Table 1. The fat content (g fat/100 g dough) of all soy
dough (17.10e18.18 g) was higher than the wheat dough (9.02 g).
There were no significant differences after HPMC addition in fat
content among the soy doughs. During frying process, wheat control
donut had the highest fat content donuts (35.01 g fat/100 g
donut). All soy donuts had a 16e28% lower fat content than the
wheat which concurs with the other study by Mohamed, Lajis, and
Hamid (1995). Moreover, the surface application of HPMC significantly
reduced fat content in the soy donuts (p < 0.05). SHC donut
had the lowest fat content (25.13 g), followed by SH (26.63 g), and S
(29.30 g), respectively. For moisture content (g moisture/100 g
dough), all soy doughs had lower moisture content (14.04e15.73 g)
than the wheat control (19.86 g). Marco and Rosell (2008) found
similar results when part of the rice flour was replaced with soy
proteins. However, after frying, soy donut had similar moisture

ผลลัพธ์ (อังกฤษ) 2:

The fat and Moisture contents of The soy dough and Donuts are
shown in Table 1. The fat content (fat G / 100 G dough) of all soy
dough (17.10e18.18 G) was Higher than The Wheat dough (9.02 G).
there were no significant After HPMC addition Differences in fat
content Among The soy doughs. During Frying Process, Wheat Control
Donut Donuts had The Highest fat content (fat 35.01 G / 100 G
Donut). All had a soy Donuts 16e28% Lower fat content than The
Wheat which concurs with The Other Study by Mohamed, Lajis, and
Hamid (1 995). Moreover, The Application of HPMC surface significantly
reduced fat content in The soy Donuts (P <0:05). SHC Donut
The Lowest had fat content (25.13 G), followed by SH (26.63 G), and S
(29.30 G), respectively. For Moisture content (G Moisture / 100 G
dough), all soy Lower doughs had Moisture content (14.04e15.73 G)
than The Wheat Control (19.86 G). Marco and Rosell (2008) Found
similar results When Part of The Rice Flour was replaced with soy
Proteins. However, after frying, soy donut had similar moisture.

ผลลัพธ์ (อังกฤษ) 3:

The fat and moisture contents of the soy dough and donuts are
shown in Table 1. The fat content (g fat / 100 g dough of.) All soy
dough (17.10e18.18 g) was higher than the wheat dough (9.02 g).
There were no significant differences after HPMC. Addition in fat
content among the soy doughs. During, frying process wheat control
donut had the highest fat content donuts. (35.01 g fat / 100 g
donut).All soy donuts had a 16e28% lower fat content than the
wheat which concurs with the other study by Mohamed Lajis and
Hamid,,, (1995). Moreover the surface, application of HPMC significantly
reduced fat content in the soy donuts (P < 0.05). SHC donut
had. The lowest fat content (25.13 g), followed by SH (26.63 g), and S
(29.30 g), respectively. For moisture content (g moisture / 100. G
dough),