Abstract:The research of а-amylase and protease on the quality improvement of the millet bread by adding in millet flour and millet pulp was conducted.By measuring the height and the specific volume，texture properties and starch retrogradation of the bread，it was found that bothα-amylase and protease can improve the quality of millet bread.Andα-amylase had a greater impact on millet bread than protease.The millet bread had a better quality by adding α-amylase into millet flour than the millet pulp.Through single factor experiment，the optimum additive volume ofα-amylase was 0.45%.Under this condition，the height and the specific volume of millet bread was maximum，every index of TPA was the best and the sensory score was the highest.