Sourdough fermentation affects the rheological， sensory and shelf-life attributes of baked goods， and can effectively improve the functional， nutritional and application quality of baked goods. Sourdough fermentation plays a positive role in extending the shelf life of baked goods， improving flavor， delaying bread aging， reducing glycemic index， increasing mineral bioavailability， and reducing gluten content. At the same time， sourdough fermentation could reduce salt content in foods to prevent hypertension， improve irritable bowel syndrome， and promote synthesis/release of bioactive compounds (especially phenolic compounds). Sourdough fermentation also has great application advantages in increasing the development potential of non-traditional food products (such as beans) and milling by-products (bran and germ). The above will provide new ideas for the application development， quality improvement and research of functional properties of sourdough products.