The paper studies the relationship between water migration and the state of water and texture of bread during storage using nuclear magnetic resonance (NMR).The effects of added soy proteins,soy dietary fibers,and gelatinized starch on the textural properties of bread were evaluated.The results show that NMR spin lattice relaxation time T1 was closely related to short term retrogradation while NMR spin spin relaxation time T2 was a good indicator of staling,and water mobility and migration within the system.