The influence of Sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) addition (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread in order to optimization of them were evaluated. The results showed that addition of SSL caused increment in the crumb and crust L* and cell density. The a*, b*, average cell size and porosity of bread crumb decreased by increasing SSL. PG had increasing effect on b* of crumb and decreasing effect on L* of crust. However, no significant difference was observed in a* and b* of crust. The results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of SSL and 0.5 g/100g of PG could be a good improver gel to achieve the best characteristics.

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