abstract: The objective of this study was to evaluate the effect of different levels of water addition (50, 52.5, 55, 57.5, 60%) on wheat bread crumb texture. Textural properties of the bread crumbs were tested by texture profile analysis (TPA) after 1 and 3 days after baking. Bread crumb samples were compressed twice by the capital of a ZWICK Z020/TN2S strength testing machine. The results indicated that an increase of water addition to dough caused a decrease of bread crumb hardness both after 1 day and 3 days after baking. The bread crumb kept 3 days after baking had more intensive decrease of hardness. The lowest difference between hardness of bread kept 1 and 3 days after baking was characteristic of bread baked with 60% water addition. The biggest cohesiveness was determined for bread crumb with 55% water addition both after 1 and 3 days after baking. Gumminess and chewiness of bread crumb decreased with increasing water addition to the dough. The results showed that water addition at levels from 50 to 60% resulted in significant changes of textural bread crumb properties.