This　study　investigated　the　effects　of　sericin　peptides　(SPs)　on　frozen　potato　dough　with　trehalose　as　a　reference.　The　results　found　that　SPs　decreased　freezable　water　content　in　frozen　dough　and　increased　yeast　survival　ratio　significantly　after　4-week　frozen　storage.　Additionally,　compared　with　control　group　and　frozen　dough　containing　5%　of　trehalose,　frozen　dough　with　5%　of　SPs　showed　less　starch　granule　separation　and　more　complete　gluten　membrane　during　8-week　storage.　Specific　volume　of　the　frozen　dough　with　5%　of　SPs　decreased　by　6.3%,　significantly　lower　than　the　control　and　reference　groups.　Furthermore,　compared　with　trehalose,　SPs　effectively　decreased　the　hardness　and　gumminess　of　steamed　potato　breads,　as　well　as　enhanced　their　resilience.　The　quality　improvement　of　frozen　potato　dough　with　SPs　could　be　attributed　to　ideal　structural　matching,　hydrogen　bonds,　and　non-bond　interactions　between　sericin　peptides　and　ice　surface,　as　well　as　the　inhibition　of　the　formation　and　recrystallization　of　ice　crystals.　Practical　applications　Frozen　dough　method　is　widely　used　in　baked　flour　products,　providing　fresh,　safe,　consistent　quality　products　and　simplifies　the　manufacturing　process.　However,　the　overall　quality　of　frozen　dough　decreased　gradually　during　frozen　storage.　Traditional　antifreezes　(trehalose　and　sorbitol)　have　high　calories,　which　are　not　conducive　to　diabetics　and　obese　patients.　Therefore,　it　is　essentially　important　to　find　a　new　and　efficient　antifreeze　to　replace　traditional　antifreezes.　SPs,　the　hydrolysate　of　sericin,　exhibited　a　strong　cryoprotection　and　antifreeze　activity　according　to　this　study.　We　can　expect　a　potential　application　of　SPs　in　cell　protection　and　food　preservation.