Abstract: The frozen dough technology has been widely used in the food industry at home and abroad because of its superior shelf life,prevention of aging,ease of refrigeration and transportation. However,the production and storage of frozen dough can also face many difficulties,such as reduced yeast activity,gluten structure damage and ice crystal formation,which can destroy the quality of frozen dough. This paper summarizes the mechanism and research status of factors affecting the quality of frozen dough,and summarizes effective methods to improve the freeze resistance of yeast and improve the gluten structure and dough characteristics. Adding a modifier can reduce the degree of gluten network damage caused by frozen or freeze-thaw cycles. Adding glutamine transaminase can improve the viscoelasticity and gluten network structure of frozen dough,and significantly increase the specific volume of frozen dough bread and reduce the hardness of the bread core. The use of high-quality yeast can improve the fermenting power of yeast during freezing and improve the flavor and taste of frozen noodles. The high-yield lactic acid bacteria extracellular polysaccharide can effectively improve the quality of frozen steamed bread. The frozen dough technology has promoted the rapid development of Chinese pasta products such as steamed buns,steamed stuffed buns,dumplings and moon cakes,and has certain development potential.