dc.contributor.author | Bunyasawat, Jadeniphat | en_US |
dc.contributor.author | เจตนิพัทธ์ บุณยสวัสดิ์ | en_US |
dc.contributor.author | Bunna, Photchanee | en_US |
dc.contributor.author | พจนีย์ บุญนา | en_US |
dc.contributor.author | Bhoosem, Chakkrawut | en_US |
dc.contributor.author | จักราวุธ ภู่เสม | en_US |
dc.date.accessioned | 2022-05-08T12:54:23Z | |
dc.date.available | 2022-05-08T12:54:23Z | |
dc.date.issued | 2022-05-08 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/3834 | |
dc.description | รายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563 | en_US |
dc.description.abstract | 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 product's 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. | en_US |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Cooking | en_US |
dc.subject | การปรุงอาหาร | en_US |
dc.subject | Rice | en_US |
dc.subject | ข้าว | en_US |
dc.subject | Baked products | en_US |
dc.subject | เบเกอรี | en_US |
dc.subject | Cookies | en_US |
dc.subject | คุกกี้ | en_US |
dc.subject | Gluten | en_US |
dc.subject | กลูเตน | en_US |
dc.subject | Brown rice | en_US |
dc.subject | ข้าวกล้อง | en_US |
dc.title | The Development of gluten-free bakery products using Thai rice | en_US |
dc.title.alternative | การพัฒนาผลิตภัณฑ์ขนมอบปราศจากกลูเตนด้วยข้าวไทย | en_US |
dc.type | Research Report | en_US |
dc.contributor.emailauthor | jadeniphat.b@rmutp.ac.th | en_US |
dc.contributor.emailauthor | potchanee.b@rmutp.ac.th | en_US |
dc.contributor.emailauthor | chakkrawut.b@rmutp.ac.th | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |