Abstract: Low-gluten flour is the main material of many foods, such as biscuits and cakes. With the development of biscuit and cake markets and the improvement of people's life quality in China, the quality requirements and amount demand of soft wheat flour are increasing rapidly. However, the supply of soft wheat flour is not enough and the qualities cannot meet the requirements of foods with great qualities well. Therefore, it is necessary to improve the qualities of cakes and biscuits by improving soft wheat flour quality. In this review, the relationship between wheat quality and the qualities of cakes and biscuits were summarized firstly. After then, wheat quality required for cake and biscuit making was introduced. Since the qualities of cakes and biscuits depend largely on the qualities of soft wheat flour, such as wet gluten content, dough development time, stability time, ash content, flour particle size, starch gelatinization properties and damaged starch content, it is essential to study the methods of improving the qualities of wheat flour for cakes and biscuits. As a result, the research progress of quality improvement methods for soft wheat flour was introduced, including breeding, chlorination, ozone treatment, heat treatment and adding modifiers. However, all these methods have both advantages and disadvantages. Breeding cannot solve the problem of the shortage of soft wheat with great quality completely because that the breeding cycle is too long, germplasm resources are inadequate and the quality stability is poor. Chlorination is the traditionally used method but it is strictly restricted now for the toxicity of chlorine. Heat treatment is of good efficiency and easy to control, but excessive heat treatment might damage wheat starch and protein and the technological process needs to be optimized according to the quality requirements of food products. Ozone treatment is a newly used method but has not been popularized for the generation of objectionable odor during ozone treatment and the potential toxicity of ozone. Adding modifiers is easy but costly. After comparison and analysis of the above methods, it is found that heat treatment and adding modifiers are the most potential methods for improving the qualities of soft wheat flour. However, the mechanism of these methods is not completely clear. Besides, the ways for reducing negative effects and the technological process for industrial application have not been fully and intensively studied. As a result, further study on the molecular mechanisms and the process optimization of these methods are still required. Through the above summary and analysis, it is aimed to provide new research ideas for further researches of soft wheat flour modification, promoting the industrialization and standardization of these methods.