Abstract: This study investigated the effects of immersion freezing (IM) and air freezing (AF) on frozen dough properties and the quality of the resulting baked bread, aiming to provide a basis for the development and application of rapid freezing technologies in flour products. The study compared the effects of the freezing methods on the various characteristics of dough, including the freezing rate, rheological characteristics, water state, microstructure, free sulfhydryl group content, and secondary structure of gluten proteins, and the texture, hardness of the baked bread. The results showed that the freezing rate of the IM dough (1.67 °C/min) was significantly higher than that of the AF dough (0.38 ℃/min), the elastic modulus (G') and viscous modulus (G'') were closer to fresh dough. Furthermore, IM dough contained 0.53% more strongly bound water and showed 0.09 μmol/g less free sulfhydryl groups compared to the AF dough. In the IM dough, the secondary structure of gluten proteins was more ordered and the gluten network was more continuous. Compared to AF bread, IM bread exhibited a 9.49% increase in porosity, a 4.56 cells/cm² increase in hole density, and a 0.09 mm² increase in average hole area. The hardness of IM bread was 125.00 N, closer to that of bread made from fresh dough. These results indicated that IM more effectively preserves dough quality by inhibiting ice crystal growth and reducing gluten network damage. Consequently, the characteristics of IM bread were closer to those of bread made from fresh dough, which had significant technical advantages.