Abstract: Frozen dough has the advantages of reducing the production costs, improving the product quality and facilitating to consumers, and can be used to process bread products such as bread, cake, bread and so on. Dough deterioration in quality is a main reason which leads to shortening shelf life of frozen dough, and the principal reason for the decline in the quality of frozen dough is gluten deterioration in quality. In this paper, the variations in molecular composition, spatial structure and functional properties of gluten in frozen dough were summarized. On basis of this, the future development directions of frozen dough were prospected.