This　study　was　to　evaluate　the　effect　of　antifreeze　peptides　from　pigskin　collagen　hydrolysates　(CoAPPs)　on　the　fermentation　properties,　texture　properties,　water　distribution　and　water　mobility　of　dough　during　freezing　and　freeze-thaw　cycles.　The　fermentation　properties　of　the　frozen　dough　were　more　stable　in　the　CoAPPs　groups　than　those　of　control　groups.　The　texture　profile　analysis　showed　that　the　hardness,　gumminess　and　chewiness　of　the　CoAPPs　breads　were　significantly　smaller　(P　＜　0.05)　than　controls.　The　NMR　showed　that　addition　of　CoAPPs　weakened　the　influence　of　the　freeze-thaw　treatment　on　water　mobility　and　influenced　the　water　distribution　in　frozen　dough.　The　results　suggest　that　CoAPPs　could　potentially　serve　as　a　food-origin　cryoprotectant　in　the　conventional　dough　products.