The aim of this study was to evaluate corn maltodextrins and pectin as fat replacers to be used for the production of low-fat (low calorie) croissants and to study the effect of partial replacement of wheat flour with barley flour on croissant quality. Twenty four formulas of croissant dough were prepared using maltodextrin or pectin as fat replacers. Wheat flour was replaced using hull-less barley flour at two levels (20 and 30%). Fat was replaced at three levels (25, 50 and 100%). Rheological properties of dough were evaluated. Moisture content, baking quality, color attributes, firmness and organoleptic properties of the final product were evaluated. The results obtained revealed that replacing fat or wheat flour using fat replacers or barley flour affected croissants quality. Most of organoleptic properties were adversely affected as a function of increasing levels of fat replacers or barley flour. Acceptable low-fat croissants could be produced when fat would be replaced up to 50% using maltodextrin or pectin. In addition, wheat flour could be replaced up to 20% to produce acceptable croissants under investigated conditions.