Whole-wheat products are rich in unsaturated fatty acids, dietary fiber, high active enzymes and phenolic and polysaccharide active substances, making them much higher in edible and nutritional value than conventional flour products. At the same time, for the special chemical composition, the whole wheat food will have some problems, such as poor edible quality and poor storage resistance if it is completely processed by the conventional processing method of flour products. Therefore, how to improve the edible quality and storage resistance of whole-wheat food has become the primary problem faced by China's whole-wheat food industry on the premise of keeping the original nutrition ingredients as much as possible. In this paper, the methods and research progress on improvement of the whole-wheat food quality in recent years were reviewed, which provided reference for further research and development of whole-wheat food in China.