Abstract: With Hebei white wheat used as experimental material to research the influence of microwave irradiation on quality of whole wheat flour like lipase activity,wet gluten content. The effects of moderate microwave irradiation on farinograph and gelatinization properties of flour were investigated. The result showed that microwave irradiation could significantly reduce(p<0.05)whole wheat flour lipase activity and wet gluten content. Moderate intensity of microwave irradiation(microwave power 420 W,irradiation time 90 s,conditioning moisture content 14%,conditioning moisture time 25 min)could significantly reduce whole wheat flour lipase activity,at the same time,small damage for the content of wet gluten,prolong dough stability time,reduce the weakening degree,increase the peak viscosity and setback value of gelatinization,improve the gluten strength and stability of batter,and delay the increase of the fatty acid value of whole wheat flour.