The object of investigation was the evaluation of the influence of water content in yeast cakes on the swelling ability of the crumb. In order to do that, the content of water was quantified with the use of drying method and the swelling ability of the crumb method proposed by Jakubczyk was implemented. The investigation determined correlations between the parameters under investigation in order to prove that the crumb swelling ability can become a parameter serving the evaluation of the quality of yeast cakes while being stored. Based on the investigations one can ascertain that there exists a strong correlation between the examined parameters, therefore monitoring in time the ability of the crumb to swell can become an important reference with regard to the quality, usability and the degree of staleness of the yeast cake.