To overcome the quality control challenges in traditional dough fermentation caused by temperature and humidity，and the difficulty in quantitative fermentation assessment，this study designed an intelligent dough fermentation monitoring system based on an STM32 embedded control core. The system integrates DHT22 temperature-humidity sensors，HX711 pressure sensors，and US-100 ultrasonic sensors to achieve three-dimensional monitoring of fermentation status (environmental parameters，volume changes，and internal pressure) through multimodal sensor fusion technology. Combining an embedded system architecture with adaptive control algorithms，the system collects real-time fermentation data and dynamically adjusts environmental temperature and humidity to establish a closed-loop feedback control mechanism. Experimental results demonstrate that the system can effectively maintain the fermentation quality fluctuation rate within ±5%，significantly improving the uniformity of pore structure and consistency of texture in dough products. By employing sensor fusion and adaptive control，this system achieves quantitative regulation of dough fermentation quality，providing a reusable paradigm for the standardization of traditional techniques and the technological preservation of cultural heritage.