The　quality　deterioration　that　is　induced　by　freezing　treatment　limits　the　development　of　frozen　dough　technology　for　standardized　and　delayed　baking.　In　this　study,　laccase　(LAC)　and　ferulic　acid　(FA)　were　employed　to　improve　the　rheological　properties　and　microstructure　of　frozen　unfermented　dough.　The　results　showed　that　the　dough　with　LAC　+　FA　had　a　lower　softening　degree　than　the　dough　with　FA　alone.　Correspondingly,　LAC　+　FA　incorporation　enhanced　the　viscoelastic　behavior　of　frozen　unfermented　dough　with　better　stability.　Furthermore,　a　more　uniform　and　homogeneous　gluten　network　was　observed　in　the　LAC　+　FA-supplemented　dough　after　21　d　of　storage.　The　structural　stability　of　the　frozen　gluten　sample　increased　after　LAC　+　FA　treatment,　possibly　owing　to　an　increase　in　the　oxidation　degree　of　FA.　Moreover,　LAC　+　FA　treatment　promoted　the　oxidation　of　the　sulfhydryl　groups　to　some　extent,　resulting　in　more　extensive　cross-linking.　LAC　+　FA　treatment　hindered　the　protein　conformational　changes　typically　induced　by　frozen　storage　compared　with　LAC　alone.　Overall,　LAC　+　FA　treatment　has　a　synergistic　effect　on　enhancing　the　viscoelastic　behaviors　of　frozen　unfermented　dough　and　inhibiting　the　conformational　variation　in　frozen　gluten;　thus,　it　shows　promise　for　improving　frozen　dough.