According to the definition of fermentation, only bread utilizes fermentation.

Cake is fluffy using physical and chemical methods, biscuits are also fluffy, and noodles do not need to be fluffy.

Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial cells themselves, or direct metabolites or secondary metabolites. Fermentation is sometimes also called fermentation, and its definition varies depending on the occasion where it is used. Fermentation generally refers to a certain decomposition process of organic matter by organisms. Fermentation is a biochemical reaction that humans have been exposed to earlier, and is now widely used in the food industry, biological and chemical industries. It is also the basic process of bioengineering, that is, fermentation engineering. Research on its mechanism and process control is still continuing. The anaerobic respiration of yeast, lactic acid bacteria and other microorganisms is also called fermentation.