Abstract: The influence of breads made with 3.33%, 6.67% and 10% of fermented raisins on the baking properties were analyzed in this paper, respectively. The difference between common breads and breads containing 3.33% of fermented raisins in composition of volatile compound were quantified using solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) . The result indicated that adding fermented raisins could inhibit the moisture migration in crumb. The rate of moisture migration decreased with the amount of fermented raisins added. There was no significant difference between common breads and breads made with fermented raisins, when the added level of fermented raisins was 3.33% and its impact on bread specific volume and crumb firmness was smallest. 12 kinds of volatile flavor compounds were only examined in bread made with fermented raisins, for example of decanal, 2-methyl butyric acid and etc. 2, 3-butanediol, furfuraldehyde, isovaleric acid, heptanolide, trans-2, 4-Decadienal, Geranylacetone and gamma-Decalactone were found both in breads made with raisins and the ones made with fermented raisins, but not in common breads.