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In this research the effect of bioemulsifier(emulsan) on the staling process and the quality of  Barbari bread  was investigated. The bioemulsifier from the Acinetobacter calcoaceticus was produced at 1/8 gr in each littre of calture.After the extraction and purification ,0/05,0/2,0/5,0/75 and 1% were added to Barbari bread formulation and were compared with the control bread.The hardness of  bread were measured after 1st, 2nd and 3rd days of  baking. The sensorial tests were conducted on breads after baking.In this study,the pleasant effect for delaying the staling process by using 0/5% of emulsan was achieved. The results of  Instron test showed that the 0/5% of emulsan increased the stability of bread significantly,in a way that the average of the necessary power for cutting the samples reduced from 243/9 in the control sample to 225,206/5,186,180/6 and 154/5 in the samples with  0/05,0/2,0/75,1 and 0/5% bioemulsifier. During 3-days  storage  time of bread containing bioemulsifier on the 2nd and 3rd days after baking. As a result,bioemulsifier is effective in reduction of the staling on the2 nd and 3rd days after baking. The results of sensorial measurement over lapped with the achieved results of Instron.In addition to the results of the sensorial measurements,there has been a positive change.

Keywords: Acinetobacter calcoaceticus, Staling, Acinetobacter calcoaceticus, key words: bioemulsifier, emulsan, Barbari bread

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