The use of additives bread has been growing, due to the need to improve the shelf life of these products. The main additives used are emulsifiers, enzymes and oxidizing agent. In foods, gums have used to control rheology, retain moisture and ability to modify the starch gelatinization. In this work, three formulations were prepared breads (C, T1 and T2). In control (C) was used 0.5% additive folder commercial that was purchased in the local market, in the treatment (T1) was used 0.25% of the same additive, 0.25% gum (Caesalpinia pulcherrima galactomannan) and 0.05% ascorbic acid and in treatment (T2) 0.5% galactomannan C. pulcherrima and 0.1% ascorbic acid. Were done three batches for each treatment resulting in total nine samples for each treatment. The parameters described below were analyzed in triplicate for each sample and the average results were: moisture (36.943, 35.866, 35.705); ashes (1.738, 1.664, 1.507); lipids (3.741, 4.042, 3.670); proteins (11.933, 12.206, 12.149); water activity (0.911, 0.912, 0.929) and total fiber (29.3158, 30.032, 30.2952) for the (C, T1 and T2) respectively. After Tukey's test with a significance level of 5% using the program SISVAR we can conclude that there was no significant difference in the addition of galactomannan in physico-chemical composition between the formulations. The sensory analysis was realized and obtained values ranging from 6.79 to 7.5 which means like slightly and like moderately and there was no significant difference between the samples except for the color parameter.