In order to improve the quality of whole wheat noodles, the influences rule of enzyme hydrolysis of bran (moisture content，the temperature，the time and the enzyme dosage) on the cooking, structure and nutrition quality of whole wheat noodles was studied by xylanase enzyme hydrolysis technology for pretreatment of the bran components of whole wheat. The result indicates that whole wheat noodle's cooking increasing weight rate reduces slightly, and the loss rate of dry matter increase slightly, and the texture characteristics changes little, and the nutrition quality improved significantly after enzyme treatment. Each process conditions of enzymatic hydrolysis have effect on the quality of the noodles, the order of the influence factor is: the temperature > the time > moisture content > the enzyme dosage.