Abstract: We studied the influence on the qualities of bran and germ like fatty acid value, alkylresorcinol, Vitamin B, phytic acid, total phenol, total value of anti-oxidation made by extrusion processing during whole-wheat flour processing. The result showed that extrusion processing was one kind of effective technology on stabilization of whole-wheat flour. It could reduce the fatty acid value and improve the antioxidant activity in bran and germ effectively and enhance the store stability of whole-wheat flour. It could also save the nutrition in bran and germ and enhance the nutrition quality of whole-wheat flour.