In order to improve the baking quality of domestic high-quality wheat and promote its application,Zhengmai 158,a new wheat variety,was used as the raw material to study the application effect of different amounts of α-amylase,glucose oxidase and lipase on the baking quality of bread,and the best ratio of enzyme preparations to improve the quality of bread was selected by orthogonal test.The results showed that the three enzyme preparations had significant effects on the sensory scores of bread,and the order was α-amylase>glucose oxidase>lipase.The best combination of enzyme preparations was 20 mg/kg α-amylase,15 mg/kg glucose oxidase and 10 mg/kg lipase.The sensory score of bread was 92 under the above condition.To sum up,adding a certain amount of α-amylase,glucose oxidase and lipase to Zhengmai 158 flour could make bread with better quality.