Abstract: Germination endows wheat with enhanced nutritional value and functional properties, but its physicochemical properties also change as a result, which is not conducive to processing operations. This study investigates the effects of plasma-activated water (PAW) prepared under different treatment durations on the fermentation properties, rheological properties, amylase activity of germinated wheat dough, as well as the quality of germinated wheat bread. The results showed that compared with kneading dough with deionized water, the gas retention capacity of the germinated wheat dough made by PAW with a production time of 30 minutes increased by 3.5%; The rheological properties of G' and G" both returned to levels close to those before germination; The output of reducing sugar was reduced during the dough-making process; The appearance of the bread was significantly improved, with the specific volume of the bread increasing by 0.24 mL/g and the sensory score increasing by 11.71; The hardness and chewiness of the bread was reduced; The staling rate of germinated wheat bread was reduced from 122.02 gf/d to 105.79 gf/d. In conclusion, PAW can effectively improve the quality of bread, providing a theoretical basis for the rational utilization of PAW as water for kneading dough and for germinating wheat.