The present study investigates the influence of partial substitution of wheat flour with waxy wheat flour (10 %, 15 %, and 20 %) on the behavior of baker's yeast and on the final quality of mini baguettes obtained from frozen dough, stored for up to 56 days. Yeast activity was evaluated after 60 and 120 minutes of fermentation, being correlated with the specific volume, textural properties, and overall acceptability of the finished products. The samples with the addition of waxy wheat flour showed a better-preserved fermentative activity, especially at the substitution levels of 15 % and 20 %, both at 60 and 120 minutes. This higher yeast activity was directly reflected in higher specific volume values, indicating a better gas retention capacity in the dough. Textural analysis revealed an increase in hardness and gumminess during storage, along with a decrease in cohesiveness and resilience, but these changes were attenuated in the case of samples with waxy flour. Also, samples with higher yeast activity presented a more aerated and less dense texture, an aspect reflected in higher overall acceptability scores. In conclusion, the use of waxy wheat flour contributes to maintaining yeast activity in frozen dough, positively influencing the specific volume, texture, and sensory acceptability of mini baguettes. The results support the potential of this raw material in optimizing the quality of frozen bakery products.