Abstract: Bran is the main by- product of wheat processing.Bran is rich in dietary fiber and many different bioactive substances,which has beneficial effects on human health. As an ingredient in food application,bran will improve the nutritional quality of products,but adding a lot of wheat bran will significantly decrease the sensory quality of the product.Some research showed that appropriate biological processing treatment on bran could significantly improve the sensory quailty of the wheat bran products,and greatly improved the nutritional value. The research progress on biological processing of wheat bran in the recent years such as enzyme treatment,fermentation and their application in flour products were reviewed.It will guide the future studies and improve the food processing applications of wheat bran.