Studies on the thermal resistance of improvers used in the Polish bakeries revealed that neither improvers themselves nor their 2-4% blends with flours generated unpaired spins on heating up to 325°C for 2 hours. It means that the improvers behaved as free radical scavengers. These studies also documented that the small endothermic peak on the DTA curve and slower weight loss on the TG curve both appearing around 285°C on the thermograms did not reflect the free radical decomposition. They appeared in the thermograms regardles the free radicals were formed.