Bread dough was stored in a domestic refrigerator(-18℃,no-vitrification storage) and ultra-low temperature refrigerator(-88℃,vitrification storage),respectively.The texture of dough was analyzed after 0,7,30,90 days of storage,and the specific volume of bread was also measured.The results were shown as follows:(1) Viscosity and ductility of dough during no-vitrification storage increased at first and then decreased dramatically.Elasticity and elastic recovery ratio of dough during no-vitrification storage decreased fast.(2) Viscosity and ductility of dough during vitrification storage decreased at first and then increased slowly.Elasticity of dough during vitrification storage decreased slightly,while the elastic recovery ratio unchanged during the storage.(3)The changes of bread specific volume were similar to the changes of dough elasticity.So bread specific volume could be better reflected by the elasticity of the dough.Storage by vitrification could reduce the reaction rate of the recrystallization,the large ice crystal formation,and the gluten network damage of dough during storage.Storage by vitrification could also reduce the water activity in the dough and the rate of moisture migration to prevent over-hydration of the starch.