Frozen dough, as a new ingredient for the production of bread, has been developed along with other innovations in the baking industry. Due to its convenience, affordability and consistently high quality, frozen dough has rapidly become popular in the world since the 1950s. Nowadays, frozen dough occupies a substantial proportion of the food market, including supermarkets, restaurants, institutions and the catering business. The bread bakery industry is increasingly using frozen dough, especially in line with the development of bread store chains. Bread baked from frozen dough is gaining popularity in USA and Japan, with market shares of 80% and 50%, respectively, of the local bread markets. In China, the bakery industry has expanded rapidly in recent years with an annual throughput of 1.6 million tonnes of bakery products in 2006, although its development is still in its infancy. In view of this, the market for frozen dough in China has an excellent growth potential with the mushrooming of bread store chains in the country. Currently, many large Chinese bread store chains are using frozen dough for their bakery products. Oils and fats are important ingredients of frozen bread dough and they have profound effects on the product quality and storage stability. Currently, hydrogenated oil, normal shortening and margarine are usually used in frozen bread dough in China. The objectives of this study were to prepare a special palm-based fat spread for frozen bread dough and to evaluate its performance.