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Researchers are always attempt to produce bread with longer shelf life and high quality. Aware of the harmful effects of chemicals additives increased consumer tend to use natural additives. The aim of this project was the production of cake (wheat-millet) containing different levels of Persian gum or Zedu (0, 0.3, 0.6 and 1%). Viscosity of dough and moisture, specific volume, firmness, crust color and sensory properties were evaluated. Viscosity and moisture were increased by increasing of Persian gum in cake formulation. The sample containing 0.6% Persian gum had the lowest firmness and the highest specific volume, L* and score of sensory properties. A* and b* values of samples containing gum did not have significant difference (P<0.05). Micro-structure of sample containing 0.6% Persian gum was compared by Micro-structure of blank (sample without Persian gum). The sample containing gum had uniformed structure compared to blank. [ABSTRACT FROM AUTHOR]