In summary, the bread staling had been understood to be the result of the changes in structure of starch which includes amylose and amylopectin molecules. Mainly, amylopectin was found to play important role in spontaneous progressive aggregations during cooking while amylose was responsible for the reappearance of birefringence upon cooling. Even though the exact mechanism is still being debated, it can be concluded that the bread staling is a combined effect of both amylose and amylopectin throughout the processing and storing bread. There are few factors that leading to staling of bread during storage which includes, storage temperature, processing and packaging, moisture migration, moisture redistribution between crumb and crust and moisture redistribution among components. These factors should be monitored and controlled in order to reduce the rate of staling. Food additives are being added during the production of bread to prolong the shelf life of bread by reducing the rate of bread staling, for example protein flour, enzymes amylases, emulsifier and modified starch. Undesired properties will develop for bread staling such as change for aroma and taste, and become harder in terms of texture. However, the production of bread crumb are important for the crispiness and crunchiness texture which are the advantages of bread staling.