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dc.contributor.authorNoppakonmongcon, Krittimaen_US
dc.contributor.authorSaenkla, Piyananen_US
dc.contributor.authorChaleawai, Paweenaen_US
dc.date.accessioned2018-08-14T03:48:41Z
dc.date.available2018-08-14T03:48:41Z
dc.date.issued2018-08-14
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/2650
dc.descriptionโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2557en_US
dc.description.abstractThe purpose of the study is to study 3 formula basic formula Sweet bread. To study the amount of Riceberry flour to replace Wheat flour in sweet bead in 4 levels : 0%, 15%, 25% and 35% of wheat flour weight and to study the amount of Squash butternut added Riceberry sweet bread in 4 levels : 0%, 5%, 15% and 20% of all compound. The experiment is analyzed by Randomized Complete Block Design, (RCBD) to evaluate sensory quality of appearance, color, flavor, taste, texture (soft) and overall preference. The savory evaluation is tested by 9-Point Hedonic scale and evaluated by 80 subjects. It is analyzed by Analysis of Variance (ANOVA) and Least Significant Difference (LSD) and Duncan’s New Multiple Range test (DMRT). The results of the study Riceberry flour to replace Wheat flour in sweet bead that most of the gourmets like the level of 25% with the average in appearance color, flavor, taste, texture (soft) and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%. The result of the study the amount of Squash butternut added Riceberry sweet bread that most of the gourmets like the level of 5% with the average in appearance, flavor, taste and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectRice Berryen_US
dc.subjectข้าวไรซ์เบอร์รี่en_US
dc.subjectwheat flouren_US
dc.subjectแป้งสาลีen_US
dc.subjectSweet breaden_US
dc.subjectขนมปังหวานen_US
dc.subjectRice Flouren_US
dc.subjectแป้งข้าวไรซ์เบอร์รี่en_US
dc.titleUsing riceberry flour replace wheat flour in sweet breaden_US
dc.title.alternativeการใช้แป้งข้าวไรซ์เบอร์รี่ทดแทนแป้งสาลีในขนมปังหวานen_US
dc.typeStudent Projectsen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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