Bread spoilage has significant commercial impact as it is a staple food all over the world. It is a perishable food with a short shelf life because of microbial spoilage. The short shelf life of bread can also result from an excessive drying, which negatively affects its texture but does not favour microbial spoilage. Packaging with lower water vapour permeability can slow down or prevent the drying of bread during its storage period. Shelf life of the product determines its range of distribution. In general for a wholesale distribution system, bread products demand shelf life of minimum 5-days. Bakers who wish to extend their markets are motivated to enhance the shelf life of their produc