The utilization of agricultural products and unique local Phetchaburi products development was studied by using Palmyra palm as an ingredient of bread at 0 25 30 35 and 40 percent of wheat weight. Test of bread quality included color specific volume density texture and sensory evaluation. It was found that when the percentage of Palmyra palm use increased the levels of yellow (b*) color red (a*) color and density of bread also increased while the bread’s specific volume decreased (p<0.05). Furthermore the change in bread quality also affected the bread’s texture. That is the increased percentage of Palmyra palm made the bread’s hardness and chewiness higher. This corresponds with scores from sensory evaluation. The Palmyra palm could be used as an ingredient in bread making up to 35%. At this level the bread had similar quality and property to general breads but still reserving its local uniqueness. Therefore local resources could be utilized to create additional career and

The objectives of this research are to select basic recipe for bread sticks fine proper amount of raw salted egg white to add to bread sticks study acceptance of bread sticks enriched with raw salted egg white and to study the change in amounts of protein in basic recipe of bread sticks and the raw salted egg white added one. The products were evaluated by sensory method regarding color odor taste texture and overall acceptability using 9-poin Hedonic scale. These bread sticks enriched with raw salted egg white used the egg white left over from the egg yolks used in the making of Chinese pastry (Kanom Pia) This research found the recipe to be best accepted. The study of proper amount of raw salted egg white at 5 10 and 15 percent added to the basic recipe found that 10 percent of raw salted egg white received the highest acceptance. Consumers accepted 10 percent raw salted egg white enriched bread sticks at the highest level of 37.5 percent. The study of protein content of raw salted egg white enriched bread sticks were a little higher than the basic recipe. Keyword : Bread Sticks Raw salted Egg white

This research had the following objectives: to study 1) basic sweet bread recipe 2) proper amount of ripe palm fruit pulp for production 3) proper amount of yeast for production 4) product acceptance and 5 of ripe palm fruit pulp added sweet bread was and 5) evaluation of product using sensory test. 4 levels of amount ripe palm fruit pulp were 15 20 25 and 30 percent. 4 levels of amount of yeast were 0.6 1.0 1.4 and 1.8 percent of dough weight. Experiment used Randomized Complete Block Design Average values were analyzed using Analysis of variances and the difference of average values were compared by Duncan’s New Multi Range Test using ready made statistical programs. Acceptance of ripe palm fruit pulp added sweet bread product was evaluated using satisfactory of color oder flavor texture and overall satisfaction 100 evaluators did acceptance test using consumer test and 7 days shelf life was studied

This research has objectives 1) to study about personal factors of bakery buyers; 2) to study about behavior of selection to buy bakery of consumers; 3) to study about marketing factors affecting behavior of selecting to buy bakery of consumers; 4) to study regarding relations between personal factors and behavior of selecting to buy bakery of consumers and 5) to study the relations between marketing mix factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province. Sample group contained buyers of bakery in Mueang Nonthaburi District Nonthaburi Province numbering 400 buyers. Research tools are questionnaires. Statistics used in analysis of data comprised frequency percentage mean standard deviation and chi-square. The researcher analyzed the statistic information by using computer programs. The research result found that : 1) most consumers were female aged below 20 years education was in Bachelors Degree; most were school students and university students having average income per month for 10001-20000 Baht; 2) behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that most consumers selected to buy bakery from beverage and bakery shop. Type of bakery selected to buy was bread. The reasons to use bakery shop service were that bakery was delicious. Opportunity to select for buying bakery was to consume by themselves. The period for selecting to buy was 15.00-18.00 hours. Expense in buying bakery in average per time for 51-100 Baht. Frequency in using bakery shop service was 1-2 weeks per time; 3) the factor of marketing towards selection to buy bakery of consumers. In the overview the evaluation result was in much decision. When each aspect was considered it was found that in the aspect of products and in the aspect of service providing process the result was in the most level and the aspect of distribution price and marketing promotion were in much level; 4) relations between personal factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that gender age education level occupation and average income per month had relations having statistical significance at level of .05 and 5) relations between marketing mix factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that the aspect of product price distribution marketing promotion and aspect of service providing process had relations with statistical significance at level of .05.