นอกจากนี้ไข่ก็ได้รับความนิยมอย่างมา

นอกจากนี้ไข่ก็ได้รับความนิยมอย่างมากในการทำขนมเพราะในไข่นั้นมีโปรตีนที่สูงมากอีกทั้งยังช่วยในเรื่องการรักษาโครงสร้าง in baked goods. ยิ่งไปกว่านั้นโปรตีนในไข่ยังช่วยดักอากาศ 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 baking because it is very high in protein and eggs also help to maintain the structure. In baked goods. Moreover, the proteins in the egg also helps to 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 protein is very high and also helps in keeping the structure in baked goods. Furthermore, the 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 pastry, because in that egg protein is very high, it also helps in keeping the structure in. Baked goods. Moreover 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).