Abstract: Whole wheat bread contains various kinds of functional nutrients which are beneficial to human health,but its consumption is much lower than that of white bread. The main reason is that whole wheat bread has a tough texture and poor sensory quality. Therefore,the quality of whole wheat bread needs to be improved. The effects of xylanase,α-amylase,phytase,amyloglucosidase,glucose oxidase,and lipase on the specific volume,texture,and aging of whole wheat bread and the mechanism of action are described. In addition,the research progress of improving the quality of whole wheat bread with complex enzyme is also introduced. Through adding multiple enzymes,the quality of whole wheat bread can be improved more comprehensively,and the limitation of improving the quality of whole wheat bread by the single enzyme can be avoided.