Bread is the most basic of foods which is an indispensable part of the human diet and culture. It is obtained by baking dough, which is produced by mixing the flour with water, milk, whey or other liquid with the addition of salt or sugar, fat, eggs and leavening agent. Bread is considered perishable foods and the best is when you use "fresh". During storage bread is susceptible of numerous changes that lead to loss of its organoleptic freshness. Factors that lead to loss of fresh bread during storage are divided into two groups: those that are attributed to microbial attack and those that are the result of a series of slow chemical and physical changes that lead to progressive crumb hardness, which is often described as "aging". Variables within the milling process and the accumulation of debris on the equipment in the plant is also a significant source of microbial contamination. Increasing the number of microorganisms in the intermediate means that, in some mills, microorganisms (especially spores types) can be placed on the equipment that could adversely affect the quality of the end product. Paying attention to hygiene in the mill is an important step in the production of flour and other factions with small numbers of organisms. It is important to take account of the control of hygiene of workers, equipment, facilities, and the raw materials. Bread can be held for longer lasting protection of various procedures, such as the use of radiation, modified atmosphere packaging, and the use of preservatives.