PURPOSE: Frozen dough for bakery products prepared by producing a wheat brew using L. plantarum and L. brevis as lactic acid bacterial strains and then fermenting with regular wheat flour, sugars, NaHCO3, κ-carrageenan, emulsifier, vital wheat gluten or the like is provided. The frozen dough is used for the production of bread, minimizes the quality deterioration of bread and saves manpower and labor cost. CONSTITUTION: The baking frozen dough is prepared by the steps of: making a wheat brew to have a moisture content of 50% and a pH of 3.5 to 3.8 by mixing the same amount of hard wheat flour and water, adding 3% by weight of glucose to dough, inoculating with 0.05% by weight of each of L. plantarum and L. brevis, based on the total weight of the dough and fermenting at 27 to 30deg.C for 18 to 20hr in an incubator; and forming dough by mixing 30% by weight of wheat brew, 50 to 55% by weight of regular wheat flour, 3% by weight of black sugar, 3% by weight of white sugar, 1% by weight of salt, 4% by weight of butter, 4% by weight of yeast, 0.08% by weight of α-amylase, 0.1% by weight of glucose oxidase, 0.5% by weight of NaHCO3, 0.5% by weight of κ-carrageenan, 0.5% by weight of emulsifiers and 1.5% by weight of vital wheat gluten for 5 to 10min in a dough mixer.