There has been the production and consumption of flat breads in Iran from very ancient times and now it also has a major role in the diet of the most of Iran's population. Chapatti bread is one of the most widely consumed breads in the Middle East, as fresh it has a soft and flexible texture, but during a short-term maintenance it has a rigid and inflexible texture, while adding in some gums to its formulation can cause to maintain quality and to improve the rheological characteristics. In this study, the effect of adding guar and carboxy methyl cellulose gums on the rheological characteristics was studied. The mentioned gums was used as separated and combined in two different concentrations of 0.25 and 0.5 percent (by weight-weight, based on flour) and the effects of its different levels on the rheological characteristics. The results showed that the treatment with 0.5% of carboxy methyl cellulose gum (G4) had the highest amount of water absorption and the treatment with 0.5% of guar gum (G2) had the higher rank in terms of dough development time, stability and volumetric time and according to the results of extensograph test the dough samples of the treatment with 0.5% of guar gum (G2) had higher advantage than control samples and other samples in terms of resistance to dough stretching (in each time period) and energy (in times of 45 and 135 min).
