Considering the population growth and the high consumption of bread in the country, it is not possible to produce high quality bread with common traditional methods. It seems that the industrial production of bread is the only way forward to meet this need. Bakery products have a short shelf life after production and they become quickly stale. This includes a series of physicochemical changes that cause the loss of freshness and reduces the quality of bread. By applying various additives and enzymes, bakeries and scientist have put lots of efforts to delay this process. One of the methods used to increase the shelf life of bread is adding a freeze stage to the production process that can be conducted in two forms. A: freezing the dough before baking: due to physical damages to the structure of protein networks and also the damages brought about to the yeast during storage at freezing temperatures, the final bread size in this method is reduced.B: freezing bread after the partial baking: this method has different advantages such as selling fresh bread at any time of day, no need to the skilled labor, no need to special facilities for the preparation of bread, and also increasing the life cycle of the bread and reducing the wastes.In the present paper, to study effects coddling and freezing storage on the level of staling in the final product, different samples of bread were pre-baked at 7, 14 and 21 minutes and were consequently stored one, three and five weeks at the temperature of -18 C °. After the freezing periods all samples were de-iced and the baking process were completed. After this stage to evaluate the level of staling, each sample was kept in the refrigerator temperature in a period of 1 to 5 days. To control the level of staling, different variables such as the amount of retrogradation of starch, firmness and color of bread crust were measured by DSC, Instron and Hunter Lab machines and sensory evaluation of samples was also conducted by 7 trained assessors. Test results showed that increasing the pre-baking time with reducing the amount of moisture of pre-baked bread prior to freezing has an important role in improving the texture of the final bread. Because the damages caused by the growth of ice crystals during the freezing time and destruction of granules of starch and the gluten network results in the hardening of bread tissue and increases the retrogradation of starch. On the other hand staling in samples with time shorter pre-baking in similar circumstances occurs more quickly. The results showed that by increasing the storage time in +4 C ° retrogradation of starch in all samples would be increased. Sensory evaluation also confirms the testing results and assessors judging the quality of the bread confirmed that the sample with 7 minutes of time pre-baked had an undesirable texture quality.