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The purpose of this thesis is to evaluate quality by statistical methods of toast and baguette products. Specifically five samples of wheat toast (weekly, for four weeks) with a similar expiration date were collected from the supermarket shelves, which were tested over time until their expiring date for their physicochemical, mechanical and organoleptic characteristics. Analyzes of physicochemical and mechanical characteristics included moisture determination, texture analysis, color measurements, crumb analysis, and thermal analysis. Two organoleptic tests were carried out, one by experienced testers and the other by the consumer audience, which included depiction of consumer habits, and assessment of the toast in terms of their physical, mechanical and the acceptability of these characteristics and the overall acceptability. In addition, wheat baguettes (baked & pre-baked) were packaged under six different conditions (in the presence and absence of 1% alcohol, in the presence and absence of 25% carbon dioxide, 20 μm and 30 μm thick PE-polyethylene film). The baguettes were examined for their physicochemical and mechanical characteristics but also for their microbial infection. Packaging was carried out on the production lines of the food industry during the production process. In wheat, statistical analysis of results and comparative studies identified significant differences between companies by identifying the possible causes of these variations. In particular, the second trade sample differs from the rest, exhibits the lowest brightness in the crucible, probably due to a high percentage of edible fibers, exhibiting a stronger cellular structure (large cells) probably due to a high percentage of protein. The third company differentiates itself from the rest of the bread flavor, concentrating in high brightness and acceptability, probably due to high salt, oily and sugar content. The first company differs significantly from the rest, concentrating most positive preferences on the following features: a. Brightness of crumb and crust which are estimated as intermediate intensity, b. Hardness which you value low intensity, c. Porous structure that appreciates dense tension. In addition, in the control of consumer habits, clear market trends have been identified, with the Likelihood. For wheat baguettes, the statistical processing of the results identified significant variations in the lifetime between the four combined levels (Baking, Alcohol, Polyethylene, CO2) and confirmed the commercial life of bakery products. In particular baked baguettes with 1% alcohol added have a significantly higher life span.