Abstract:Herein，the development of the wheat debranning milling technology was reviewed.Moreover，debranning milling was compared with the conventional milling process on the basis of three parameters:milling process，wheat condition and wheat flour nutritional properties.The nutritional properties of the cortex，especially the aleurone layer，were investigated.In addition，the effects of debranning milling on the safety and nutritional properties of wheat flour and flour products were studied.Furthermore，the advances in the wheat debranning technology and the development of the debranning machine were summarized.The development prospect of debranning milling was prospected.