Abstract: Guangxi farm Qu Starter was used as starter to ferment glutinous rice at different fermentation times (0, 24, 48 and 72 h), which was then added into bread. The α-amino nitrogen content was used to characterize protease activity. The micro structure and volatile flavor content of bread were determined using the laser scanning confocal microscope (CLSM) and GC-MS, respectively. The quality of the bread was determined by sensory evaluation. The results showed that there was no significant difference in α-amino nitrogen content in fermented dough containing the fermented glutinous rice (FRD) before and after fermentation (p>0.05). However, the network structure of the dough after 48 h FRD was the most stable. Compared to the bread with 0 h fermented glutinous rice (FRB), 48 h FRB contained more esters, alcohol substances, especially ethyl caprylate, ethyl decanoate and isoamyl alcohol, giving the bread a more rich floral and fruity. Except bread with 72 h fermented glutinous rice, there was no significant difference in the specific volume of each group of bread (p>0.05). Bread with 48 h fermented glutinous rice obtained higher scores in sensory evaluation, thus making this bread more acceptable.