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In this study, the possibility of the use of extensograph which has been using in the measurement of dough rheology, to estimate the rheological characteristics of the bread crumb was searched in comparison whit Alvetron as a universal texture measuring instrument. The research was done on 30 bread samples which are wrapped with polyethylene bags. After 1, 3 and 5 days, the measurements were done. In conclusion, the extensogram peak height gave very high and statistically significant correlation coefficient with the Alvetron values at 0.01 level, as being r= 0.810xx (for 1st day), r= 0.828xx (for 2nd day) r= 0.872xx (for 3rd day). Thus, it is understood that the extensograph is a very useful instrument in the measurement of bread crumb firmness as a parameter of the staleness of bread crumb.