Developing products having both a high nutritional value and good storage stability during freezing is a challenge. Breads with hydrocolloids (HPMC or locust bean gum), commercial soluble fibers or whole oat flour were prepared. Bread containing a commercial shortening with plant stanols was also used. The physical characteristics of frozen dough and semi-baked frozen samples were determined after baking and comparisons to fresh samples were performed. Fresh samples containing hydrocolloids. polydextrose or commercial shortening presented similarities. Semi-baked breads had an elastic crumb (e.g. inulin containing breads presented an increase in crumb elasticity by 18% in comparison to the respective fresh ones). Control and inulin semi-baked breads showed the more pronounced differences (e.g. 60-80% lower crust firmness values than those of fresh samples). Samples containing whole oats presented an increased water adsorption capacity at high a., as observed by sorption isotherms and a water binding capacity change after storage. (c) 2008 Published by Elsevier Ltd.