Empirical and fundamental rheological measurements were made on fresh and frozen dough to study the effects of freezing and frozen storage conditions. Frozen dough was stored at two different temperatures, -18 degrees C and -30 degrees C, and for 1, 7 and 28 days. Four dough formulations were tested: a standard wheat dough. a fibre-enriched wheat dough, a standard gluten-free dough and a gluten-free dough containing amaranth flour. No yeast was used in any formulation. The wheat dough is more affected by freezing and by the first days of storage whereas the gluten-free dough is more affected by a longer storage time. A storage temperature of -30 degrees C alters dough rheological properties more than a storage temperature of -18 degrees C. The addition of dietary fibres to the wheat dough increases its resistance to freezing and frozen storage. The addition of amaranth flour to gluten-free dough also increases its resistance to freezing but decreases its resistance to storage conditions. (C) 2010 Elsevier Ltd. All rights reserved.