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dc.contributor.authorBunyasawat, Jadeniphaten_US
dc.contributor.authorเจตนิพัทธ์ บุณยสวัสดิ์en_US
dc.contributor.authorBunna, Photchaneeen_US
dc.contributor.authorพจนีย์ บุญนาen_US
dc.contributor.authorBhoosem, Chakkrawuten_US
dc.contributor.authorจักราวุธ ภู่เสมen_US
dc.date.accessioned2022-05-08T12:54:23Z
dc.date.available2022-05-08T12:54:23Z
dc.date.issued2022-05-08
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3834
dc.descriptionรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563en_US
dc.description.abstractThe 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.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectCookingen_US
dc.subjectการปรุงอาหารen_US
dc.subjectRiceen_US
dc.subjectข้าวen_US
dc.subjectBaked productsen_US
dc.subjectเบเกอรีen_US
dc.subjectCookiesen_US
dc.subjectคุกกี้en_US
dc.subjectGlutenen_US
dc.subjectกลูเตนen_US
dc.subjectBrown riceen_US
dc.subjectข้าวกล้องen_US
dc.titleThe Development of gluten-free bakery products using Thai riceen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์ขนมอบปราศจากกลูเตนด้วยข้าวไทยen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorjadeniphat.b@rmutp.ac.then_US
dc.contributor.emailauthorpotchanee.b@rmutp.ac.then_US
dc.contributor.emailauthorchakkrawut.b@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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