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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  

Keywords: Key words: Apple pomace, Bread staling, Rheological properties, Sodium stearoyl -2-lactylate

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