Abstract: Antifreeze protein is a kind of protein that can combine with ice crystals, modify ice crystals' morphology, reduce the freezing point of solution, and inhibit ice crystals recrystallization. Because of its special structure and function, antifreeze protein, especially plant antifreeze protein, can well strongly weaken the quality deterioration of frozen dough caused by ice crystals recrystallization during frozen storage. The characteristics of plant antifreeze protein and its application in frozen dough were summarized in this review, so as to provide a theoretical basis for the application of plant antifreeze protein in frozen flour products.