The main goal of master thesis was to study the usage of selected fat (F) and the storage temperature regime (TR) on the quality of bakery product called »Kajzerica«. Among bakery preparations, palm F (P) was chosen as the source of more saturated fatty acids and rapeseed oil (R) as a source of more unsaturated F. Control sample (CS) had no added F. Semi baked Kajzerica was stored at two different TR, cooled to 4 °C (C) or frozen (at -18 °C) (FR). The C were baked first day and 7 days after production. Sensorial properties of Kajzerica were evaluated immediately after baking and one day after. FR were also analysed fresh and one day after baking consecutively for four months, once per month. Among quality parameters we analysed the volume, dimensions, water content, mass, fatty acid composition and sensory attributes. FR P showed higher mass and volume, while CS had the lowest mass and volume. In the C the lowest volume had the sample R; the mass was the lowest in CS. The highest volumes of cooled samples were at the PL, the highest mass had the R. In the FR the dimensions were not very different, but in average were higher than the C. The highest water content was measured in the CS; the lowest in average had the R. In the sensorial analysis at the attribute of outer appearance there were not a lot of differences. At the scores of crust and flavour the highest had the CS the lowest were in the R. In other attributes of F the highest scores had the P and the lowest R. In the C the differences of these attributes were low. The fatty acid composition during storage changed the most in the CS and the least in P.