Application of additives is one of the proper solutions in quality enhancement in bakery products such as gluten matrix promotion, softness and unity of the texture and delay in staling which are effectives on shelf life and marketability of the bread. So the aim of this study was to investigate the synergistic effect of Datem, SSL and E471 as an emulsifier in level of 0.2% and 0.5% humectants such as polypropylene, glycerin and polysorbat 60 in compare to the control (without additives) on quantitative and qualitative properties of semi bulk Barbary bread. Image processing and Image J software were used for evaluation porosity and color values of samples. The results showed that the addition of a combination of emulsifiers and Humectants improved the specific volume, porosity, overall acceptability score and color values of samples in compare to the control. while the firmness of bread was reduced significantly (p<0.05). The results indicate SSL had the better performance that E471 and polypropylene was more effective in compare to the glycerin and polysorbat 60. Finally, the results indicate that the synergistic effect of 0.2% Datem and SSL with 0.5% polypropylene as humectants was more than others. So that leads to the excellent and marketable product.