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Pan bread is the most popular bread in Japan, and it is usually toasted before being eaten at home. Unfortunately, for bread bakers and cereal researchers, an objective test to evaluate the quality of toasted bread is not available. While it is difficult to make stable toasted slices of pan bread, still a quality test is needed to improve the overall quality of Japanese pan bread. To objectively measure, the texture of toasted bread, we chose to use the TA-XT2 Texture Analyzer. Crispness is one of the most important parameters in the evaluation of toasted pan bread. In this study, we focused on crispness of toasted Japanese pan breads, and we made both sensory and instrumental measurements.  We found that instrumental crispness of toasted pan bread varied (1) with the openness of its crumb grain, (2) the type of toaster, be it a flat toaster, steam toaster or conventional toaster, (3) the bread making system, and (4) the variety of wheat (source of flour).