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    Bread can be referred to as an unstable material, and bread staling as a multifaceted process involving physical, chemical, and sensory changes that are related together. Bread staling has been the subject of a number of studies to obtain an understanding of its intrinsic mechanism and thereby to modify dough recipes and increase shelf life. Because of the complexity of the process, most researches address specific bread properties during its shelf life. An overall description of the staling process remains to be evaluated. Bread staling is characterized by many physical and chemical phenomena such as changes in texture, water migration, starch crystallization, and component interactions. Analyses of bread staling have evolved over time, as instrumental technology and knowledge of the subject have progressed. Various analytical techniques are available for monitoring changes at macroscopic, microscopic, and molecular levels. Careful selection of techniques offers a strategy to investigate the bread staling mechanism.  Frequently experimental approaches attributes of stale bread have involved x-ray diffraction, differential scanning calorimetry (DSC), rheological, chemical, sensory and molcular investigations. The combination of various techniques can be a powerful approach to the study of physiochemical changes of complex phenomena. Choosing an appropriate method becomes a significant factor in interpretation of results in time-dependent processes. Scientists need to approach this complex problem with well-planned strategies so experimental data can serve as a fundamental understanding of molecular structure and function relationships in bread.

Keywords: Bread, Key words: Staling, determination, Approach

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