ABSTRACT: The effects of water extractable arabinoxylans (WEA) on physical state of frozen wheat dough with added sucrose, NaCl, and their mixture were investigated using DSC, DMA, and DEA. DSC thermograms were obtained for annealed samples, and they showed only an endothermic peak of ice melting. Annealed samples were also analyzed using DMA and DEA with both dynamic heating and isothermal steps. Added sucrose and NaCl decreased the onset temperature of ice melting and it decreased with increasing WEA concentration. Isothermal measurements showed an a-relaxation peaks, taken as the Tg′. Added NaCl had a great depressing effect on the Tg′ at low frequencies as measured by DEA.