Celiac is a common disease caused by consumption of gluten and the only way of treating is to use a gluten- free diet throughout life. The aim of this study was to investigate the effect of DATEM at four concentration of 0.25, 0.5, 0.75 and 1% on sensory and staling characteristics of gluten- free bread prepared from a mixture of corn- flour and characteristics of gluten- free bread prepared from a mixture of corn- flour and chestnut flour in an equal ratio. Different treatments were produced according to industrial method and staling assays were carried out using instron. Sensory assays were performed according to standard methods. In this research a completely randomized design was used in three replications followed by Duncan’s multiple- range test. Use of DATEM increased shelf life of the product so that C4 treatment (containing 1% DATEM) decreased hardness of breads with time significantly especially after 3 day of storage. Sensory analysis showed that samples containing 1 and 0.75% of DATEM had better texture, chewiness and porosity.
