Abstract: Carrot Antifreeze Proteins (CaAFPs) are characterized by the unique anti-recrystallization capacity for potential uses in the food industry. In this study, a systematic investigation was conducted to explore the effect of CaAFPs on the properties of subfrozen dough under different freeze-thaw cycles, in order to determine if -12 ℃ suitable for the frozen dough storage and the state. The CaAFPs were added to the dough at a proportion of 0.5%. The dough without CaAFPs was used as the control. Three kinds of storage temperatures were set as 4℃ refrigerated, -12 ℃ subfrozen, and -18 ℃ frozen. The freeze-thaw was taken as the auxiliary means to measure the freezable water content, texture, and pH under the different conditions of moisture content and water loss rate. Significance analysis was then made to compare the freeze-thaw CaAFPs under the influence mechanism of the frozen dough properties. The results showed that the water loss rate of the dough in the control group showed an increasing trend in the different degrees (P<0.05) after five freeze-thaw cycles. The addition of CaAFPs greatly contributed to delaying the water loss of the dough, indicating a decrease in the water loss rate in all groups. The water content of the control group showed a decreasing trend in the different degrees (P<0.05). The water content was higher than that of the control group after adding CaAFPs (P<0.05) under freeze-thaw. An increasing trend was found in the freezable water content of the dough in the control group in the different degrees (P<0.05) under freeze-thaw. The addition of CaAFPs posed a certain protective effect on the network structure of the dough, indicating the decrease in the freezable water content. There was an upward trend (P<0.05) for the hardness and gumminess in the control group, whereas, a downward trend was the springing, cohesiveness, and chewiness (P<0.05) under freeze-thaw. After adding CaAFPs, the texture characteristics of the dough were improved significantly to more slowly adjust the texture. The pH of the dough showed a decreasing trend in the different degrees (P<0.05) in the control group. The acidification of dough was delayed for the smaller pH change trend of dough, when adding CaAFPs. In general, the moisture content of dough decreased with the increase of freeze-thaw time, where the water loss rate and the content of freezable water increased significantly, the pH value decreased, and the texture was difficult to say. But the opposite trend occurred, as the temperature dropped. Among them, -12 ℃ and -18 ℃ were significantly better than 4 ℃. There was no significant difference between them in the first two times of freeze-thaw, but after three times of freeze-thaw, -18 ℃ was obviously better than -12 ℃. The findings can provide a strong reference for the application of CaAFPs in the frozen dough and the optimization of freezing storage temperature. As such, the dough can be maintained excellent properties at -12 ℃ in the sub-freezing storage. Therefore, the dough can be expected to store at -12 ℃ for energy saving under the better state. At the same time, a new research idea can be offered for the properties of antifreeze proteins in the subfreezing state.