The objective of the present work was to determine the effect of the addition of a microorganism derived emulsifier on the quality of bread. The effect of Bacillus subtilis SPB1 biosurfactant has been investigated in comparison to a commercial surfactant, the soya lecithin. Indeed, it led to a better shape and a greater specific volume and voided fraction of loaves. Also, results showed that SPB1 bioemulsifier addition improved considerably the texture profile of bread, mainly at a concentration of 0.075%(w/w). In fact, we showed a notable decrease of firmness, chewiness, and adhesion values with a slight increase of cohesion for bread added emulsifier. According to crumb texture evolution during storage, SPB1 biosurfactant exhibited a significant antistaling effect. Moreover, SPB1 biosurfactant addition reduced significantly bread susceptibility to microbial contamination. These results proved that SPB1 biosurfactant could be of a great interest in the bread-making industry.