Abstract: The rheological properties of stabilized whole-wheat flour dough were studied with farinograph and extensograph.In comparison with regular wheat dough, farinograph and extensograph properties of stabilized whole-wheat flour dough varied significantly.The water absorption capacity was increased remarkably, stabilizing time was decreased significantly and stretch force of the dough was weakened.Determination results of different content whole wheat flour showed that the water absorption capacity, stabilizing time, maximum resistanceand extensibility of the dough were significantly correlated with the content of whole wheat flour (p<0.05) .Superfine grinding was of beneficial to improve farinograph and extensograph properties of stabilized whole-wheat flour dough.Stabilizing treatment temperature had no obviously effect on farinograph and extensograph properties of whole wheat flour dough except water absorption capacity.