In this paper, the fermentation characteristics of four kinds of yeast used in the production process of food made of flour are studied. The gas production, dough volume change, protease activity, amylase activity and the content of Lactobacillus and yeast in the fermentation process are tested, and the test data are compared to reflect yeast fermentation characteristics in the production process of food made of flour. The comparative data show that different yeasts have different fermentation characteristics in the production process of food made of flour due to different enzyme activity, yeast content and Lactobacillus content, the data comparison results can provide reference for yeast selection and fermentation process control in the production process of food made of flour.