The quality of bun from the frozen dough before and after fermentation and after the baking was compared. The bun was made from the wheat flour commonly of used in cake products. The content of the gluten in the flour and the time of dough stability and the alveograph parameters were too low, to receive the good quality of bun from thefrozen dough. Bun from the frozen dough before the fermentation had the highest quality. In sensory evaluation one admitted to them the greatest quantity of points.