This study conducted autoclave and microwave treatments on dough to determine if there were any changes in quality after the dough was cooked into bread. Wheat dough after secondary fermentation was treated with a microwave (1 min), an autoclave (30 min), and both an autoclave and microwave (30 min/1 min). We then measured the pH, moisture content, color, texture, and sensory evaluation. The results showed that pH was slightly decreased when it was treated in an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). When microwaved and baked, the moisture content most decreased compared to the control. In crust color, there were no considerable differences in lightness, redness, or yellowness compared to the control, except when microwaved (no baking). The lightness of the crumb color decreased, while redness and yellowness increased, when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). Hardness, gumminess, chewiness and shear force were significantly increased when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking) compared to the control. In the sensory evaluation, there were no considerable differences in color, aroma, taste, or overall preference when microwaved and baked. Color, aroma, shape, and overall preference were the worst when the dough was treated with autoclave/microwave (baking and no baking). These results suggest that autoclaving and microwaving may reduce the quality of bread, and countermeasures to this problem are necessary.