The protein content of the flour affects the strength of the dough. The different wheat flour types contain varying amounts of the gluten forming proteins. Hard wheat has high protein content whereas soft wheat has less protein. The hardness of hard wheat comes from a greater continuity of protein matrix in the grain and the tight bonding of the starch granules to the protein matrix. High protein flours from hard wheat varieties are normally recommended for frozen dough because they ensure dough strength for gas retention during thawing and final proof. Thus, the protein content should be 12-14% (on water-free basis) or even greater. Flours with lower protein content need to be strengthened with vital wheat gluten when used for frozen baking.

Other recommendations for flours used in frozen dough are an oxidation level higher than in fresh baking, since reducing agents (glutathione) leach out from yeast cells and weaken the gluten structure (disulfide bridges), or ice crystals damage the gluten structure. A low level of starch damage and low proteolytic activity are also recommended.

Water
Water is necessary to serve as a solvent, dissolving the dry ingredients and to hydrate yeast. It must be present for development of gluten and to serve as a source of steam for leavening. However, a lower water absorption levels than normally used for fresh baking is desirable for non fermented frozen dough, since low levels limit the amount of water not absorbed by the system. This is referred as the amount of “free” water.

A large amount of “free” water is damaging to the dough and yeast during freezing and thawing cycles. The collapse of the gluten network has been attributed to the ice crystals formed in freezing, which cause physical breakage of the gluten. The loss of yeast viability could also be caused by ice crystals that physically puncture the outer membrane of the yeast cells. Chilled water is used to reduce the dough temperature (20°C) in order to slow yeast activation for fermentation and to accelerate freezing.

Freezing rapidly can prevent excessive moisture migration within the product. The ice crystals that form are small, minimizing the damage they can do to the product. Freezing products too slowly, on the other hand, allows the free water in the item to move towards the outer surface of the product, where it can merge with other water molecules and form the larger ice crystals that can rupture the cells within the product.

Yeast
Yeast is essential for the production of carbon dioxide gas to help with the leavening of the dough, and to give good loaf volumes and crumb quality. Higher levels of yeast (5-6% on flour basis) are normally used in non fermented frozen dough to compensate for losses in yeast viability during extended storage. Yeast for frozen dough should be osmotolerant and have high heat-resistance. Yeast with good cryoresistant properties tend to stay dormant longer and activate more slowly when mixed with dough.

Non fermented frozen dough are generally prepared at temperatures lower than used for fresh baking through use of chilled water. In this way, the yeast activation before freezing is minimized. Dough temperatures below 20°C reduce frozen dough performance by not allowing for sufficient conditioning of gluten in mixing.

Freeze-tolerant yeast is recommended for frozen dough products due to its cryoresistant properties. This is due to the cryoprotective compound found in the yeast called trehalose, which is the critical ingredient that naturally enables yeast to subsist in frosty environments, such as harsh winters and laboratory refrigerators. The natural cryoprotectant protects proteins against unfolding and against oxygen radicals during freezing and at high temperatures and suppressing the aggregation of denatured proteins.

Salt
Salt is used as a flavouring agent in the product and it can also increase the strength of the dough. However, in yeast dough, it limits the growth rate of yeast. The use of salt has to be careful to prevent obtaining a bread product that is low in volume.

Sugar
Sugar provides sweetness to the product and serves as a tenderizing agent by stopping excess development of gluten. It also acts as a water-binding ingredient to prevent water from migrating and control the amount of "free water" available in the dough. This can lessen the effect of freeze-thaw cycle on the gluten structure and the yeast cells. Sugar also provide colour during caramelisation.