The aim of this work was to write down a review article about various aspects connected with staling of bakery products. Shelf life is directly associated with the staling process, which depends on the composition of bakery products and important are storage conditions as well. In the article are described particular components (starch, nonstarch polysacharides, water ) and how they affect the staling process. Generally during staling of bakery products occur processes related with starch retrogradation, moisture redistribution from the crumb to the crust and other interactions between components. Staling process could be delayed by using various bakery improvers like enzymes, hydrocolloids, emulgators and other compounds. Also useful is the application of suitable packaging techniques.