Abstract: Sourdough fermentation is a traditional biotechnology, and it is developed with modern technology.This paper introduced the applications of sourdough fermentation technology, including enhancing the nutritional value of fermentation foods, improving the rheological properties and sensory qualities of baked products, preparing low glycemic index of bread and developing low sensitized baked products for celiac disease patients.Moreover, the advantages and problems existing in the sourdough fermentation technology were also summarized and analyzed.In conclusion, sourdough fermentation technology had a widely application prospect in the food industry, and it was worth further being studied.