A staling study was conducted to investigate the staling properties of bread made with durum wheat flour and blends of bread and durum wheat flours. The effect of durum wheat flour on bread staling was estimated by measuring crumb moisture and firmness, as well as the total water-solubles, acetic acid solubles, and soluble starch content in the bread crumb. In addition, the scores of a sensory evaluation of the breads were analyzed. Incorporation of 25% durum wheat flour with a bread wheat flour resulted in a less firm crumb structure without any deficiency in such bread characteristics as color, flavor, mouthfeel, and freshness. The characterization of starch isolated from bread and durum wheat flours was also investigated.