The effect of different hydrocolloids (arabic gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Addition of these compounds concluded in higher water absorption capacity (from 60.5 to 68.3%) and dough stability (from 6.5 to 14 min). The incorporation of hydrocolloids into the loaves also influenced volume, cambering and sensory acceptance of final products in different ways. Baked goods shelf life evaluated during 72 h storage period through bread firmness values showed, that loaves prepared with hydrocolloids extent products contained celullose derivate were softened when control sample. In conclusion, guar gum could be recommended as improver in the bread-making performance owing to its good rheological, sensory and crumb softening effects.

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