Abstract: The quality of frozen dough and steamed bread would deteriorate due to the formation and growth of ice crystals during the storage of frozen dough. In order to study the effect of the complex of sodium carboxymethyl cellulose (CMC) and sodium hydroxypropyl methyl cellulose (HPMC) on gluten quality in frozen dough during freezing storage, the complexes with different ratio of CMC and HPMC were added into flour to make dough, which were frozen for 0,7,14,21,28 days and the gluten was extracted from the corresponding frozen dough. Rheometer was used to measure the elastic modulus (G') and viscosity modulus (G″) of each frozen gluten in different periods. Fourier transform infrared (FTIR) was used to measure the secondary structure of gluten frozen storage in different periods. The hydrophobicity of each frozen gluten protein was measured by fluorescence spectrophotometer. SEM was used to observe the microstructure of gluten frozen storage in different periods. The results showed that the G', G″, thermal denaturation temperature (T_d), enthalpy value (ΔH), and the content of β-sheet and random coil structure of gluten increased, and the surface hydrophobicity, and the content of free sulfhydryl group, α-helix and β- turn structure of gluten decreased in the presence of CMC and HPMC in different proportions at each stage of frozen storage. With the extension of frozen storage time, the G', G″, T_d and ΔH of gluten decreased and the surface hydrophobicity and free sulfhydryl group content increased. The decrease of G', G″, T_d and ΔH and increase of surface hydrophobicity and free sulfhydryl group content were retarded in the presence of the complex of CMC and HPMC in the frozen dough. The network structure of gluten maintained integrity and continuity in the frozen dough with the complex of CMC and HPMC at the ratio of 0.7:0.3 after 28 days of frozen storage. The results showed that the complex of CMC and HPMC could delay the quality deterioration of gluten in frozen dough by improving the stability of gluten.