Abstract: Wheat aleurone layer flour is a rich source of nutrients. Many minerals, vitamins, and bioactive phytochemicals, such as antioxidant compounds and lignans, in wheat grain are concentrated in the aleurone layer. Therefore, the isolated aleurone fraction is a nutrition-enhancing ingredient preferred by nutrition scientists for wheat flour-based products because it contains various nutrients similar to those found in whole grains. Some nutrient levels are even higher than those found in whole grains. Compared with the native sample, extrusion processing can remarkably increase the content of total dietary fiber, soluble dietary fiber, total phenol and antioxidant activity, while reducing the total plate count. Therefore, extrusion processing can improve both the safety and nutritional properties of aleurone layer. In this paper, the extruded aleurone flour was added into wheat flour at the dosages of 0, 5%, 10%, 15%, 20%, 25%, 30%, and 35% respectively. The physicochemical properties, such as moisture, ash, protein, wet gluten, particle size, color, and the rheological properties of dough, were determined, thus providing a theoretical basis for the research and development of wheat flour rich in aleurone layer. The results showed that with the increase of aleurone layer content, protein and ash content of the blend flour significantly increased. Besides, color L^* was lower, while a^* and b^* were higher when wheat aleurone layer flour content increased. The content of damaged starch declined because of the dilution effect by the inclusion of wheat aleurone layer flour in the blend flour. The solvent retention capacity results showed that water solvent retention capacity, sodium carbonate, water solvent retention capacity increased, while sucrose solvent retention capacity decreased firstly and then increased. The gelatinization characteristics of aleurone flour blends were determined using a rapid visco analyser. In the pasting results, the peak viscosity, trough, breakdown and final viscosity declined as the aleurone flour substitution level increased. Water absorption, weakening degree and stretching ratio of aleurone-rich dough increased, while dough development time, dough stability, and farinographical quality number decreased. Dynamic frequency scan results showed that both G' and G″ increased with the increasing of frequency. In the range of 0-15%, the micro-structure of dough was good, and the micro-structure of dough deteriorated severely when the wheat aleurone layer content was higher than 30%. In conclusion, the quality of wheat flour is deteriorated when the extruded aleurone layer flour is added. The dough structure was still acceptable when the wheat aleurone layer additive amounts were in the range of 0-15%, while higher than 30% of wheat aleurone layer addition seriously affected the quality of the dough.