Abstract: Dietary fiber is known as the “seventh nutrient”, which is a kind of nutrient with health function. Wheat bran is the byproduct of wheat flour milling process, and is mainly used as feed or fermented food resources. Dietary fiber, which is extracted from wheat bran, can sufficiently ultilize wheat bran and improve the nutritional value of flour products. In this work, the components of dietary fiber in wheat bran and extraction methods were collected. The roles of wheat bran dietary fiber in the darkening of wheat flour products (bread, steamed bread, noodles, etc.), volume reduction, texture deterioration and decline in consumer acceptability were discussed. Dough is the intermediate link for the production of flour product. It has become compulsory for us to be well-knowledged with the influence of wheat bran dietary fiber on the dough properties. Wheat bran dietary fiber is composed of soluble and insoluble parts, which have different effects on dough properties. In this paper, effects of wheat bran dietary fiber on the gluten network structure, dough quality, rheological and fermentation properties of wheat flour dough were analyzed, and associate recent advances were reviewed. The observed positive and negative effects of wheat bran dietary fiber on the dough properties were collected, as well as the possible reasons. The review concluded the impacts of wheat bran dietary fiber on the dough properties, and issues during the research and application. Current and potential future applications of wheat bran dietary fiber were summarized.