The purpose of the work was to investigate of yeast bread thawing and to assess the influence of sucrose substitutes (sorbite, honey) on quality of fresh and frozen bread. Characteristics of chosen physical properties (weight loss, specific mass and proportion crust and crumb) of bread after its microwave and in air thawing. Applying sorbite and honey reduced baking and increased the productivity of the dough and breads. Microwave thawing has important influence on weight loss of the bread and its elasticity compared to those of bread thawed in air. The organoleptic evaluation showed that the bread with honey and that after microwave thawing have obtained the least of points.

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