Abstract: Aleurone layer is the main component of wheat bran, which is often removed with bran during wheat flour processing. As the main nutrients and bioactive substances in wheat grains are concentrated in aleurone layer, such as dietary fiber, protein, vitamins, minerals, and phenolic compounds, etc., food products, such as staple food and leisure products with improved nutritional value could be developed with the addition of aleurone flour. In addition, food utilization rate of wheat bran can be improved and the waste of food resources therefore can be reduced. This review introduces the main nutritional components and physiological functions of aleurone layer, aleurone layer separation technology and related products in food processing, the application prospect of aleurone layer is also analyzed.