Refrigerated dough is considered one of the most popular dough products in the food industry. Consumers appreciate the convenience, storage stability, and good organoleptic properties of refrigerated dough products. However, in practice, the quality of refrigerated dough can deteriorate during the storage as a result of liquid formation in dough, which is called "dough syruping". The objectives of this study were (1) characterization of the structural properties of dough components that affect dough syruping; (2) identification of rheological changes that occur during refrigeration, and as they relate to arabinoxylans (AX), starch and protein solubility. The data showed that AX solubilization and degradation occurred simultaneously with dough syruping. Nuclear magnetic resonance (NMR) spectroscopy analysis and the viscosity analysis of AX aqueous solution confirmed that AX solubilization and degradation resulted in the increase of low molecular weight fraction and the decrease of high molecular weight fraction in water extractable AX (WEAX). The pasting properties and thermal properties of starch changed during the storage: peak viscosity decreased up to 23.1 % compared to flour samples during 34 days refrigerated storage. Variation in starch granular morphology was detected. These results showed that physicochemical properties of starch changed during refrigerated storage. The rheological properties of dough changed dramatically during refrigerated storage, which may have significant impacts on endproduct quality. Both, the elastic modulus (G') and viscous modulus (G") decreased. Dough exhibited the major decrease on the moduli on day 3 and day 16. By comparing the viscoelastic properties of dough samples on day O and day 16, 50% decrease on the elastic modulus and a roughly 30% decrease in the loss modulus were observed. Changes in the protein fractions of dough samples were related to their rheological properties. Therefore, the physicochemical properties of polysaccharides and proteins appear to be directly correlated to dough syruping, which may result in the diminishment of rheological and organoleptic properties of refrigerated doughs.