The purposes of the study of Thaitone colors using for bakery work: Buttercream case study were to examine the proper basic recipe of buttercream which used in the study of Thaitone mixing to examine the appropriate ratio of colors in mixing Thaitone colors for buttercream and to examine the acceptance of Thaitone colors using for bakery work. In terms of the entrepreneurs buttercream case study the experiment was planned by the Randomized complete block design (RCBD) at a 95 percent confidence level. The experiment was conducted to evaluate the sensory quality of appearance color odor taste texture and overall preference and compare the differences of the average by using the Duncan New Multiple Range Test (DMRT) and computer program. There were 30 participants for testing the taste with 5 – point hedonic scale method. The result showed that the third basic recipe of buttercream was accepted the most. The averages of appearance color odor taste texture and overall preference were 3.53 3.96 3.66 3.26 3.76 and 3.70 respectively. The result of physical testing revealed that it was stable insoluble and there was no expansion although at a 30- degree Celsius room temperature. According to the result of the study of the entrepreneur’s acceptance of Thaitone color buttercream it was found that Kulap color 45.47 17.44 and 2.67 were accepted the most from the entrepreneurs at the most level accounting for 35 percent. Chan color which its brightness was L*53.23 having a red-color value of a*2.16 and yellow-color value of b*26.01 was accepted the most from the entrepreneurs at the most level accounting for 45 percent. Also Namlai color which its brightness was L*45.39 having a red-color value of a*-19.03 and yellow-color value of b*-6.90 was accepted the most from the entrepreneurs at the most level accounting for 60 percent. According to the study of the entrepreneur’s acceptance of Thaitone color mixing guide for buttercream it was found that it could be applied with the bakery products in entrepreneur’s shops accounting for 100 percent. Moreover the Thaitone color buttercream mixing guide could be most productively applied in the bakery businesses accounting for 55 percent.

The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. The density of the different age cake was measures using the randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate different egg age to bake the sponge cake. 30 testers applied the 5- point hedonic scale to test the product. Research results showed that the testers preferred the egg age at 9 days the most. Ln terms of taste texture and overall preference the mean was 3.70 3.67 and 4.00 respectively. The physical quality test results indicated that the texture of the one-day egg age had the best adhesion and flexibility 0.54 and 0.94 respectively. The egg age at 12 days had the highest lightness (L*) yellowness (b*) and redness (a*) 50.61 4.71 and 23.99 respectively with the statistical significance (p).≤ 0.05

Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan pineapple tart. By studying the 3 basic recipes of Taiwanese pineapple tart flour. To get the recipe that the tastemakers accept the most And to study the amount of white bean flour instead of wheat flour in 5 levels of Taiwanese pineapple which are 0 percent (control formula) white bean flour instead of wheat flour in 25 percent Taiwanese pineapple tart 50 percent 75 percent and 100 percent. of all wheat flour. The randomized complete block design (RCBD) was used to plan the sensory qualities of appearance color smell taste texture and overall liking. With a 9-point Hedonic Scale tasting method using 40 tasting participants 2 repeated. Who is a teacher and students in the food and nutrition program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Take the result to find the mean 𝑥̅ Analysis of Variance (ANOVA) and compare the difference of the mean by the method (Least Significant Difference (LSD). The results of white bean flour instead of wheat flour in Taiwan pineapple tart. The tasters accept 25 percent of the taste texture and overall liking. With an average 7.50 7.40 and 7.43 respectively At a moderate level. Regarding appearance and color tasters accepted 0 percent with an average of 7.30 and 7.35 respectively. At a moderate level. As for the smell The tasters accepted 50% with an average of 7.45. Ata moderate level. When used to analyze the variance compare the differences. Found that the appearance color smell taste texture and overall liking. There is a statistically significant difference at the level of 0.05.

The objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% 2% 4% and6% of total ingredient weight. By planning randomized complete block design(RCBD) and evaluating sensory quality in appearance color odor taste texture (crispy) and overall preference with the use of testing methods for 9- Point Hedonic Scale. The study the basic formula for tuiles by allowing 40 tasters and the study this tuiles supplementaly with wolffia dry by allowing 80 testers to be undergraduates in food and nutrition Faculty of Home Economics Tecnology Rajamangkala University of Tecnology Phranakhon. Take average data(Mean) analyze variance (Analysis of Variance ANOVA) and compare differances mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of tuiles namely found that the tasting person accepted the formula 1 in appearance color taste texture (crispy) and overall preference. Average 8.02 7.95 8.08 7.93 and 8.13 respectively at the level medium to high level and the tasting person accepted the formula 3 in odor preference average of 7.70 at the level medium. When analyzed Variance and comparison of differences found that appearance color odor taste texture (crispy) and overall preference there are significant differences at the level of 0.05. The results of the study of the amount of tuiles supplementaly with wolffian dry in 4 formula found that the tasting person accepted the formula supplementaly 2% in color odor texture ( crispy) and overall preference average of 8. 15 7. 79 8. 28 and 8. 05 respectively at the level medium to high level and tasting person accepted the replace 0% in appearance and taste preference average of 8. 18 and 7. 88 at the level medium to high level. When analyzed variance and comparison of statistical differences found that appearance color odor taste texture ( crispy) and overall preference there are significant difference at the level of 0.05.

The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product contains cookies products Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time it resulted in a lower products texture characteristic score. Which affects acceptance The proper packaging is beautiful the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice of 100 people found that most of the testers more than 80% accepted the product development of gluten-free pastries with Thai rice.