The objectives of this study is to 1) study the behaviors of consumption of baked goods in Bangkhen district Bangkok and 2) study factors of decision making of consumers on services. We have sample of 400 subjects and used statistical methods consist of frequency proportion mean standard deviation t-test and F-test. From the results we found that most of the consumers are female of age between 20 – 30. Most of our samples are students and have income less than 10000 baht per month. For the results on behaviors we found that most purchases are for self-consumption. Cakes are the most popular baked goods. There’re 1 – 3 quantity of goods per purchase and cost around 70 -150 baht. The frequency that samples go to bakery is 1 – 4 times a week from Monday to Friday and around 15.01 – 19.00. Samples mostly got information of bakery from personal communication. The results show that price is the most important factors influence on consideration of consumers given ( = 4.46) of mean. While other important factors are products ( = 4.37) convenience ( = 4.10) brand loyalism ( = 4.05) commercial ( = 3.99) brand’s quality ( = 3.96) and brand ( = 3.85). There’s no difference on the influence of gender on consumption but there’s a significant difference between price and brand’s quality and between ages and between convenience and commercial.

The objectives of this research are to study marketing mix factors of banana flour in bakery business to study organizing factors of banana flour in bakery business and to provide them marketing guidelines of banana flour in bakery business. The research instruments used for data-gathering were semi-structured interview. The results of the interviews were created by using independent variables in questionnaire. The samplers of this research composed of 196 bakery business with 100% response rate. The results were as follows : The marketing mix factors of banana flour in bakery business in price place product and promotion were at high level respectively. The organizing factors of banana flour in bakery business in buying center environment organization and individual participants were at high level respectively. Recommended marketing guidelines the marketing of banana flour in bakery business are providing features and benefit of banana flour on the packaging label for a better understanding setting the price of banana flour pricing banana flour over the dough to add more valve distributing banana flour to bakery store and related using marketing online to promote banana flour creating a long term plan for a stronger banana flour market and studying organizational structure of bakery business by focusing on purchasing authority.

towards the bakery and the decisive factors affecting the selection of its products around the area of Mahidol University Phutthamonthon District Nakhon Pathom Province. The sample are 400 people and the research instrument was the rating-scale questionnaire administered to investigate the expectation factors and consumer demand towards the bakery and the decisive factors affecting the selection of its products. The statistical devices used to analyze all of the data from the questionnaire were the percentage mean and standard deviation. The results from the expectation factors and consumer demand towards the bakery showed thatthe sample like to have the bakery decorated in a vintage style. The customer service include having some relaxing and eating areas and takeaway. The bakery hours are 09.00 am – 09.00 pm. and it should close on Wednesdays. The price of the products are between 101 - 200 baht. Furthermore tea coffee chocolate cocoa fresh milk should be included in the bakery. From the decisive factors affecting the purchase of the bakery products it revealed that the sample prefers eating or buying cake most. Theconsuming frequency is once a week and the products are bought for only the consumption during 3 pm. – 6 pm. About the product the quality of the bakery must be fresh. The price is fair for the value of the product. The location of the bakery should be accessible and in the community. About the service the waiters or waitresses must greet and welcome customers politely and happily. Moreover the sale promotion is having the members get a discount

The studies of Dietary Fiber Supplement by coconut flour from coconut Wastes Oil Extraction process in Bakery Product was investigated Production of coconut flour from coconut wastes oil extraction drying at 55 ° C for 12 hours and then grinding to powder gave the off-white fine powder. The chemical compositions of coconut flour were 57.70 % carbohydrate 29.4 % fat 6.23 % moisture 5.20 % protein and 1.48 % ash by dye weigh. Butter cake making experiment by substitution of wheat flour with coconut flour at 5 % of wheat flour weigh which has the highest sensory scores comparing butter cake with the control found that increase dietary fiber 1.34 g. /100 g. The majority of the tested consumers (92%) accepted butter cake with 5 % of coconut flour substitution. Muffin making experiment by substitution of wheat flour with coconut flour at 15 % of wheat flour weigh which has the highest sensory scores comparing muffin with the control found that increase dietary fiber 2.34 g /100 g. The majority of the tested consumers (81%) accepted muffin with 15 % of coconut flour substitution. Cornflake cookie making experiment by substitution of wheat flour with coconut flour at 20 % of wheat flour weigh which has the highest sensory scores comparing cornflake cookie with the control found that increase dietary fiber 3.54 g. /100 g. The majority of the tested consumers (94 %) accepted cornflake cookie with 20 % of coconut flour substitution. Butter cookie making experiment by substitution of wheat flour with coconut flour at 10 % of wheat flour weigh which has the highest sensory scorescomparing butter cookie with the control found that increase dietary fiber 3.04 g. /100 g. The majority of the tested consumers (94 %) accepted Butter cookie with 10 % of coconut flour substitution. Frozen cookie making experiment by substitution of wheat flour with coconut flour at 20 % of wheat flour weigh which has the highest sensory scores comparing cookie with the control found that increase dietary fiber 4.02g. /100 g. The majority of the tested consumers (93 %) accepted 20 % of coconut flour substitution. Butter bread making experiment by substitution of wheat flour with coconut flour at 15 % of wheat flour weigh which has the highest sensory scores comparing butter bread with the control found that increase dietary fiber 2.22 g. /100 g. The majority of the tested consumers (75 %) accepted 15% of coconut flour substitution. Whole wheat bread making experiment by substitution of wheat flour with coconut flour at 15 % of wheat flour weigh which has the highest sensory scores comparing whole wheat bread with the control found that increase dietary fiber 2.09 g. /100 g. The majority of the tested consumers (79 %) accepted 15 % of coconut flour substitution. Pie crust making experiment by substitution of wheat flour with coconut flour at 15 % of wheat flour weigh which has the highest sensory scores comparing pie crust with the control found that increase dietary fiber 2.91 g. /100 g. The majority of the tested consumers (82 %) accepted 15 % of coconut flour substitution.