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Effects of α-amylases and emulsifiers on characteristics of frozen bread dough were examined during 12 weeks of storage. Fungal or bacterial α-amylase and various emulsifiers, including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM), were added to frozen dough individually and as mixtures. Height of frozen dough at maximum development time, total volume of CO2 gas, and retention volume increased with increasing content of emulsifiers. indicating addition of enzymes and emulsifiers had significant effect on flexibility of starch-gluten complex in dough. Frozen dough made with bacterial α-amylase showed slightly higher pH during storage than that of frozen dough with fungal α-amylase. Bread made from frozen dough prepared with both enzymes and emulsifiers showed lower specific loaf volume than that of control during storage, whereas highest specific loaf volume was obtained with addition of fungal α-amylase with SSL+MG and bacterial α-amylase with MG.