The whole-wheat noodles were prepared with wheat bran, wheat germ and flour, the improvement effect of different food additives (salt, wheat gluten and xanthan) on the quality of whole-wheat noodles was compared. The effect of compound of two or three of the above additives was reviewed. The results showed that each of salt, wheat gluten and xanthan can improve cook quality and sensory score. Among them, the optimum proportion of salt, wheat gluten and xanthan were 1%~2%, 1.5%~2.5% and 0.15%~0.2%, respectively. The quality of whole-wheat noodles mixed with two or three of above additives was significantly better than that with only one additive. Among them, the compound of xanthan and salt had the most obvious effect on reducing the cooking loss rate of noodles. The compound of the three above additives showed the highest sensory score.