The objective of this work was to evaluate the canola oil as a possible glazing solution for frozen dough breads. For the development of the formulations, the Rotational Central Compound Design (RCCD) was used, with independent variables such canola oil and water (solution canola oil/water) in different proportions. The dependent variables were the bread quality analysis: fermentation time optimization, expansion, crust and crumb bread color, density, pH, specific volume, crumb structure (number and circularity of alveoli), acidity and scanning electron microscopy. The results were analyzed by variance analysis, tukey test, multiple regression and response surface. The results showed a significant influence of the solution concentration on the quality of the bread. In general, the higher the amount of oil in detriment of the amount of water, the bread presented lower quality due the reduction of dough expansion capacity. The probable cause for this behavior is the canola oil viscosity, causing a formation of thick crust on the dough surface, reducing the dough expansion capacity. The response surface showed that the dough immersion in solutions containing 50% of canola oil and 50% of water produced bread of specific volume higher than 3.00 mL/g, with a large amount of alveoli and low density. In this way, it can be concluded that the application of glaze solution containing canola oil and water can be an alternative for the improvement of dough quality in proportions of 50%/50%.