The effects of enzyme preparations on bread quality by the method of orthogonal experiments were researched, and a compound enzyme preparation for bread was developed. The results indicated that if one kind of enzyme was used each time the amount of α-amylase was 0.04 g/100 g, xylanase 0.08 g/100 g, lipase 0.04 g/100 g, and TG enzyme 0.12 g/100 g respectively. For compound enzyme preparation the amount of α-amylase was 0.02 g/100 g, xylanase 0.02 g/100 g, lipase 0.01 g/100 g, and TG enzyme 0.03 g/100 g. The compound enzyme preparation was confected by mixing with starch and sucrose, the dosage of it was 2‰, which can increase bread evaluation scores by more than 30.