Response surface methodology was used to study the effects of trehalose, transglutaminase, and locus bean gum on maximum dough height (Hm) and amount of CO 2 production (CO 2 ) with Rheofermentometer F3 of fresh and frozen doughs (18wk at −18°C), and specific volume and hardness of fresh and frozen dough breads. The high R 2 of regression models (0.80–0.93%) were obtained for all four dependent variables for fresh and frozen doughs and breads. TR was significantly (P⩽0.05) affecting Hm and CO 2 of both doughs but in opposite ways, but it did only significantly affect specific volume of fresh dough bread. TG significantly (P⩽0.05) improved specific volume and hardness for frozen dough bread, but was detrimental to those of fresh bread. LBG negatively affected CO 2 of fresh dough and hardness of frozen dough bread. The study suggested TG was the most beneficial ingredient for the frozen dough bread.