Abstract: In order to understand the composition of organic acids in the fermentation dough and its changes with time,the organic acid composition and contents of the dough were measured by HPLC at 6,12,18 and 24 h,and the taste profile was analyzed by electronic tongue. The results showed that five organic acids were detected in the dough. When the dough was fermented for 18 h,the acidity was softer and moderate with the contents and proportion of various organic acids were suitable(lactic acid 402.00 mg/100 g,acetic acid 73.40 mg/100 g,malic acid 13.20 mg/100 g,citric acid 43.50 mg/100 g,oxalic acid 7.10 mg/100 g). At this time,the pH of the dough was 3.98 and the TTA was 4.37.Electronic tongue analysis found that there was a significant difference in the taste of the dough with different fermentation times. The relative acidity value of the sour taste of the dough was 10.547,and the acidity contribution of lactic acid and acetic acid to the dough was 52.50 and 5.82,respectively. Therefore,18 h was the optimum fermentation time for the dough. At this time,the organic acid contents and ratio were suitable to promote the softness of the dough.