Glass transition temperature (T-g) of bread containing different antistaling agents and also of bread superquenched and annealed in a DSC cell and outside, was determined using differential scanning calorimeter (DSC). Increase in T-g during the staling of bread correlated with firming as measured by Instron. Singlet T-g was an indication of miscibility or compatibility of bread components with each other. The lowest increase in T-g was found in bread containing propylene glycol (singlet) followed by glycerol (doublet), maltodextrin (broad), gelatin (singlet), antistaling enzyme (singlet), and polypropylene glycol (doublet) in the order of increase in T-g. Superquenching produced a maximum increase in T-g of bread.