Evaluation of Wheat Flour Substitution by Corn -Potato Flour on Quantitative and Qualitative Properties of Baguette

Dependence on a single product such as wheat and bread from that, is a serious threat to sustainable food security in the light of the limited resources in agriculture has always been threatened. So the aim of this study was to investigate the possibility of replacing 30% of the wheat flour in baguette bread formulation, with a mixture of corn flour and potato flour at three levels of 20-10, 15-15 and 10-20%, by using of guar gum in levels of 0, 0.25 and 0.5%. The changes of physicochemical, visual, textural and sensory properties of final product was studied in a completely randomized factorial arrangement test (p