Deciphering multi-scale structures and pasting properties of wheat starch in frozen dough following different freezing rates

•Starch was isolated from frozen dough subjected to different freezing rates.•Effects of freezing rate on starch structures and functionalities were revealed.•The freezing treatment significantly increased starch ordered structures.•The freezing promoted starch breakdown and reassembly during heating and cooling.•A slower freezing yielded greater changes in starch structures and functionalities.