Gums can be added at bred formula to increase the fibers content and reduce caloric value. If the arabic gum or a mixture of arabic gums with starch and alginates is added the fibers content increase proportionally but the caloric value doesn’t change significant. At high levels of gums (10% on flour basis) the sensorial properties decrease significant and products have a very low acceptance. The mixture of gums relieves better results (farinographic, sensorial and technological) than arabic gums solely.