The influences oftrehalose,shortening,salt,lactic acid and dough temperature on rheoferment characteristics of frozen sweet dough were investigated by Chopin rheofermentometer F3.The results obtained showed that shortening and trehalose had a notable impact on Hm and CO2 production.Salt,dough temperature and trehalose had a significant effect on Hm.Response surface methodology was used to establish the models reflecting the relations between factors and dependent variables.