Wheat flour and bran were used as main raw materials to produce bread. The effects of compound bacteria ( including Yeast, Lactic acid bacteria and Sweet liqueur koji ) fermentation on bread quality were studied, combined with compound enzyme (including glucose oxidase, xylanase and cellulase ) applications, so as to optimize the bran bread production technology. The results found that Lactic acid bacteria and Sweet wine koji were useful to improve bread quality and delay its aging;Cellulose enzyme and xylanase were the most main factors influenceing the quality and aging degree of bran bread , respectively. It was found that Lactic acid bacteria added 0.08%, Sweet liqueur koji added 1.2%, Glucose oxidase added 15 mg/kg , cellulase added 30 mg/kg, xylanase added 25 mg/kg, bran bread quality was better with aging degree being lower.%以小麦粉和麸皮为主要原料来制作面包，研究复合菌（酵母、乳酸菌粉和甜酒曲）发酵对面包品质的影响，并结合复合酶制剂（葡萄糖氧化酶、木聚糖酶和纤维素酶）的应用，优化麸皮面包的制作工艺。研究结果发现乳酸菌和甜酒曲都能改善面包的质量，延缓其老化；纤维素酶和木聚糖酶分别对麸皮面包的质量和老化度影响最大；当乳酸菌和甜酒曲的添加量分别为0.08%和1.2%，葡萄糖氧化酶、纤维素酶和木聚糖酶的添加量分别为15、30、25 mg/kg时，所得麸皮面包的质量高、老化度小。
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