The applications of two kinds of enzyme preparation in the dough frozen for 1 day and 3 days were studied. The results indicated that with the extension of the frozen storage time, the fermenting power of dough, the survival rate of yeast, the specific volume of bread and the softness of bread were all in the trend of decline. Compared with the control group, the fermentation property of frozen dough and bread quality was improved obviously by α-amylases and xylanase. Frozen for 1 day, the survival rate of yeast, the specific volume of bread and the softness of bread were the best ones when the amount of α-amylases was 0.4g/kg or the amount of xylanase was 0.8g/kg; the fermenting power was best when the amount of α-amylases was 0.6g/kg or that of xylanase was 0.4g/kg.Frozen for 3 days, the survival rate of yeast, the specific volume of bread and the softness of bread were the best ones when the amount of α-amylases was 0.6g/kg; fermenting power was the best when the amount of α-amylases was 0.8g/kg;the softness of bread was the best when the amount of xylanase was 1.2g/kg; the survival rate of yeast, the specific volume of bread and the fermenting power were the best ones when the amount of xylanase was 0.8g/kg.