Abstract: Green wheat, a traditional Chinese food with thousands of years, belongs to whole grain food. Green wheat is a kind of wheat at the end of milky stage. It is rich in dietary fiber, vitamins, minerals, and other nutrients. Nianzhuan is a traditional Chinese food which is made by green wheat. Roasted green wheat (frikeh) is becoming a popular food in Australia, America, Europe, Japan, Canada, and other countries. In recent years, there are more and more researches on green wheat. There are also more and more products made from green wheat, such as green wheat noodles, green wheat bread, substitute powder, and so on. However, the cake made by green wheat has not been studied yet. Green wheat cake is a new type of whole grain cake which is made from green wheat flour and peeled mung bean flour (in the ratio of 7:3) by steaming in a steamer with xylitol, butter, and so on. The main ingredient of green wheat cake is starch, and starch products are easy to retrogradation. Therefore, it is important to study the anti-retrogradation technology of green wheat cake. In this study, the anti-retrogradation technology and optimization of green wheat cake, a new type of whole grain cake, were studied. The effects of sucrose fatty acid esters, α-amylase and xanthan gum on the anti-retrogradation of green wheat cake were studied by measuring the firmness and thermodynamic characteristics of green wheat cake. On this basis, the response surface optimization experiment on the anti-retrogradation process of green wheat cake was carried out, and the best anti-retrogradation technology of green wheat cake was obtained. The results showed that sucrose fatty acid esters, α-amylase and xanthan gum can effectively inhibit the retrogradation rate of green wheat cake, improve the quality, and maintain the freshness of green wheat cake. The addition of 4‰ sucrose fatty acid ester, 0.04‰ α-amylase or 1.5‰ xanthan gum can effectively inhibit the retrogradation process of green wheat cake. Among them, α-amylase had the most significant effect on improving the quality of green wheat cake, followed by xanthan gum and finally sucrose fatty acid ester. The Avrami retrogradation kinetic model was used to study the retrogradation kinetics of green wheat cake, and the same conclusion was obtained. The recrystallization mode of starch in green wheat cake was instant nucleation, and the retrogradation was serious in a short time. With the addition of anti-retrogradation agent, the crystallization mode of green wheat cake starch changed from instantaneous nucleation to continuous nucleation. Through response surface optimization experiments, it was found that with the addition of 4.92‰ sucrose fatty acid ester, 0.04‰ α-amylase and 0.99‰ xanthan gum, the retrogradation rate of green wheat cake could be effectively reduced.