Abstract: Wheat aleurone layer flour is rich in nutrients. The most nutritionally active component in wheat aleurone layer is dietary fiber. The dietary fiber in wheat aleurone layer can be divided into soluble dietary fiber and insoluble dietary fiber, which is composed of arabinoxylan, cellulose and β- Dextran and other substances. The antioxidant properties of wheat aleurone layer mainly depend on phenolic acids. The content of phenolic acids in wheat aleurone layer is much higher than that in the whole grain.The minerals of wheat grains are mainly concentrated in aleurone layer, and more than 80% of the minerals are mainly concentrated in aleurone layer. In this experiment, aleurone layer flour and wheat flour were mixed in different proportions. The content of nutrients such as minerals, vitamin B and amino acids in the compound flour, basic physicochemical indexes and dough rheological properties were measured and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, the content of glutamic acid, phenylalanine, proline, and methionine gradually decreased, while the content of minerals, vitamin B and other amino acids increased. Moisture, damaged starch, peak viscosity, stabilization time, tensile resistance, tensile curve area, elongation and maximum tensile resistance showed a decreasing trend, while ash content, alkyl resorcinol, fatty acid value, total dietary fiber, gelatinization temperature and water absorption gradually increased. When the addition of aleurone layer flour was 15%-20%, not only the wheat aleurone layer compound flour showed the nutritional characteristics comparable to that of whole wheat flour, but also the formed dough could maintain a good state in the process of kneading, forming and waking up.