Improver effect of emulsifierSodium Stearoyl-2-Lactylate on the rheological properties of dough containing apple pomace

Because of importance of bread, shelf life and quality control be noticeable for bread specialist, cause of this research was assaying synergistic effect of apple pomace and sodium stearoyl -2-lactylate on rheological properties and the shelf life of oven based Barbary bread. three percent of dried apple pomace (%5,%8,%11) was ready on cabinet drier on 58°c, and SSL was added up to %1,%5 (w/w of flour). rheological properties of dough was studied with two experimental method (farinograph, extensograph) and texture of the bread sample analyzed for shear by instron (Universal Testing Mashine) at, 0,24,48,72 hours at room temperature sensory evaluation of bread for sample and control wasstimated in 1,2,3 days with 5 panelist. respect to rheological properties,sample with %8 apple pomace and %0/5 SSL was acceptable to panelist. all sensory evaluations was upper than control. and analytical resultsby instron indicated that this sample delay staling than control. results indicated by the use of apple pomace in flat breads delayed the staling rate and addition of Appropriate emulsifier has synergistic effect and itimproved the rheological properties.: