chapter 1 Mechanism of Staling: An Overview -- chapter 2 Plasticization: The Softening of Materials / chapter 3 Macromolecular Aspects of Bread Staling / chapter 4 An Interpretation of the Rheological Behavior of Wheat Flour Dough Based on Fundamental Tests / chapter 5 Instrumental Techniques Used in Bread Staling Analysis / chapter 6 Nuclear Magnetic Resonance Techniques / chapter 7 Thermo-Mechanical Behavior of Concentrated Starch-Based Products / chapter 8 Bread Microstructure / chapter 9 Modeling the Kinetics of Starch Retrogradation