Abstract: Near-infrared spectroscopy(NIRS)is one of the current fastest developing and most promising modern nondestructive analysis technology. NIRS integrates the latest research achievements of computer,optics,mathematics,chemistry and chemometrics,and has the advantages of simplicity,rapid,low cost,no pollution,contactless,etc. At present,NIRS has been widely used in food quality analysis and detection research. In the paper,the research progresses of NIRS in wheat flour quality detection in the recent ten years concerning physicochemical indexes including moisture,ash,protein,starch,and powder quality indicators including gluten,gluten index,zeleny,water quantity,formation time,stability time and weakening degree,as well as adulterants including sodium formaldehyde sulfoxylate,talcum powder,benzoyl peroxide,lime,azodicarbonamide,kojic acid are reviewed. At the same time,based on the current research progresses,it still requires a lot of NIRS research in spectral data mining,modeling algorithm optimization and model robustness,which will provides more data support and method reference for the equipment development of wheat flour quality detection in a rapid and nondestructive way.