The invention relates to the technical field of food additives, in particular to biological-agent compound bread emulsifying preservative and application thereof. The biological-agent compound bread emulsifying preservative at least comprises, by weight percent, 27.5-62% of maltodextrin, 2.8-12% of glycerin monostearate, 3-11% of dehydroacetic acid, and 4.8-8% of biological material. The biological material comprises one or any of alpha-amylase, glucose oxidase and lipase. In application to bread making, the biological-agent compound bread emulsifying preservative can be added into bread materials by fast fermentation, sponge process and the like and is very simple to operate. The biological-agent compound bread emulsifying preservative is capable of inhibiting growth of microbes in the bread to ensure no mycelia on bread surface, and no silk forms in the interior of the bread. The biological-agent compound bread emulsifying preservative is low in influence on fermentation, effective in preservation, capable of evidently prolong product shelf times, and evident in quality improvement on various breads.