The bread quality can be defined through several parameters: physical, physical-chemical, structural and sensorial. The correlation study between the functional ingredients addition in breads and the physical, structural and sensorial properties is little studied; therefore, the aim of this paper was to study the incorporation of polydextrose and açaí powder in different proportions into bread formulations and to evaluate the correlation with the physical, structural and sensorial properties. For the incorporation of the functional ingredients, a central rotational composite (DCCR) design was performed, totalling 11 samples; the dough were stored frozen (-18 °C) for up to 60 days. the bread quality was evaluated through the specific volume, density, instrumental texture (TPA), crumb and crust color (L*, a* and b*), Browing Index, crumb structure image (alveoli number and circularity), Scanning electron microscopy (SEM) and 9-point hedonic scale for taste, texture, appearance and aroma attributes. Statistical analysis was performed through ANOVA, regression and correlation tests. The results of ANOVA showed significant influence of polydextrose and açaí powder for all parameters evaluated. In general, the higher the addition of the ingredients, the breads presented reduction of the specific volume, luminosity, number and circularity of the alveoli and promoted increase of hardness and browning index. The sensory attributes of flavor and texture were maximized until an addition of 8.5 g of açaí powder and 1.8 g of polydextrose, from these values there was a decrease in sensory quality. In general, the dough frozen storage reduces the bread quality; this behavior could be verified through regression and correlation models, for example, the correlation between the frozen storage time and the specific volume was -0.87.Thus, the bread quality was influenced by the ingredients addition and the dough frozen storage, the results showed that the physical, structural and sensorial properties present a high level of correlation.