Wide angle X-ray scattering (WAXS) was used to follow the development of crystal size and strain during the staling of bread containing different additives. In this it was observed that one can classify the good anti-staling additives as gelatin, propylene glycol, maltodextrin and anti-staling enzyme corresponding to the order of increasing crystal size for a particular Bragg reflection in all the samples and correlate using DSC (differential scanning calorimetry) studies of all the bread compositions containing different additives.