The researchers used a two-time fermentation process to make bread and studied how factors like ferment time, kneading time, and steaming and baking temperature affect bread quality. They found that the most important factors for good bread quality are steaming and baking temperature and time, ferment time, and kneading time. The best conditions for making bread were fermenting for 60 minutes, kneading for 25 minutes, and steaming and baking at 180°C for 25 minutes. Mixing for 20 minutes and having a pH value of 6.46 also contributed to the best bread quality.