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 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.

Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

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.

The objectives of this research are to study marketing mix factors of banana flour in bakery business and to study organizing factors of banana flour in bakery business. Data were gathered by using in-depth interviews and questionnaires. The samplers of this research are bakery business in Bangkok to analyze it through typological analysis domain analysis and descriptive statistics. The result of this research shows that there are 32 Marketing Mix factors divided into 8 Product factors 4 Price factors 6 Place factors and 14 Promotion factors. There are 12 Organizing factors divided into 4 Environmental factors 2 Organizational factors 3 Buying Center factors and 3 Individual factors and show that Price factors Place factors Product factors and Promotion factors were at high level respectively. Buying Center factors Environmental factors Organizational factors and Individual factors were at high level respectively. The researchers provided commercial marketing guidelines of banana flour in bakery business for entrepreneurs and advised them to improve packaging of banana flour to promote the image of banana flour as a healthy food to develop distributing channel through retail stores to focus on marketing communication through online to plan a long term banana flour marketing strategies and to create a good relationship with bakery business owner.