Sanaz salmanizadeh - Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University Varamin, Iran
Shima Moazzezi - Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University Varamin, Iran
Leila Nateghi - Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University Varamin, Iran

This study was aimed at examining the effect of applying guar gum, wheat fiber and citric acid on the shelf – life and sensory evaluation of croissant bread. To do so, different percentages of wheat fiber (0.10%, 0.15%, 0.20% , 0.25% ) , guar gum ( 0.25%, 0.30% , 0.40% , 0.5%) and citric acid (0.10%, 0.15%, 0.20%) were added to the flour of the croissants and their staleness sensory was evaluated from the 1st till the 9th week. Also, pH value, aw value , sensory quality (shape, odour, colour, taste, consistency, crust, crumb ) and the volume of the producedcroissants were examined . Immediately after produce The results showed that the volume of croissants containing these compounds increase significantly compared to the control sample, while their water activity and pH value decreased significantly as water activity and pH value decreased from 0.85% and 6.32 for control sample to 0.77% and 5.20 for the formulation of sample 4, respectively. On the other hand, water holding capacity ofcroissants containing wheat fiber and guar gum increased significantly compared to the control sample as it increased from23.52% to 9.87 for the control sample and from 21.52 to 16.59 forthe formulation 4 following 9 weeks. The statistical results of shelf-life evaluation showed an increase in shelf-life of croissants from 3 week to 3 month.

croissants, guar gum, wheat fiber, citric acid,shelf-life