Abstract: This article studied effects of various additives on frozen dough bread. Shortening and egg egg enhancespecific volume and flavour of frozen dough bread and it is better to shortening after dough is developed Frenchadditive is better than other additives. A few α - amylase and thickner improve bread quality. Formula of frozendoughs bread can add 3% shortening, 5% egg yolk, 0.5% french additive

Key words: Frozen dough bread, Additives