Abstract: During the process of making bread, the fermentation of dough plays an important part, which directly influences the quality of bread.In order to quantitatively study the bread dough fermentation, the dynamic density method was used to monitor the value of density change value.Based on two times orthogonal experiment design. The effects of yeast content, moisture of dough and fermentation temperature on the time of dough density change to the appointed degree were studied.Response surface methodology was used to optimize the process of dough fermentation.A mathematical model of a second order quadratic equation was developed for reducing fermentation time.The optimized technological parameters were obtained as follows: yeast content 3.8g, moisture of dough 63.2g, fermentation temperature 37.7℃.The verification test results verified the validity of the mathematical model.It could greatly shorten the fermentation time, improve the fermentation rate under optimized conditions. The experimental results could provide the basic data and theory reference for the dough fermentation research and bread mass production.