The influence of diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) addition (0 - 0.5 g/100g) to emulsifier gel formulation on sensory and quality characteristics of Barbari bread fortified with soy flour and in order to optimization of them were evaluated. The results showed that addition of DATEM caused improvement in the sensory characteristics such as upper surface properties, firmness, cavity and porosity, chewability and overall quality and also increment in quality properties such as specific volume, moisture content and water activity. PG had increasing effect on upper surface properties, firmness, chewability but texture firmness, moisture content, water activity were decreased. Sometimes, negative quadratic and interaction effects of gel components were determined. However, no significant difference was observed in form and shape, bottom surface properties, odor, flavor and taste and of bread as a consequence of additive addition. The results for optimization using central composite design suggested that a mixture containing 0.36 g/100g of DATEM and 0.5 g/100g of PG could be a good improver gel to achieve the best characteristics.

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