Dietary fiber, consisting of soluble dietary fiber and insoluble dietary fiber, has beneficial functional effects on the human body that are receiving increasingly attention. Refined flour lacks dietary fiber and poses potential risks to human health. Therefore, improving the nutritional value and processing performance of flour in the preparation and modification of high dietary fiber flour is of great importance. Whole-wheat flour, a high dietary fiber flour obtained by crushing whole-wheat grains, is rich in nutritional value. High dietary fiber flour obtained by adding bran back into the flour makes full use of the bran, which increases the utilization of wheat-milling byproducts. The addition of dietary fiber to flour is a direct method for obtaining high dietary fiber flour, and which has evolved with the development of the dietary fiber extraction industry. Further modifications of whole-wheat flour, bran, and dietary fiber, such as milling, extrusion, heat treatment, and biological treatment, can diminish the effect that bran materials on the quality of flour and flour products. This review summarizes methods used for the preparation and modification of three kinds of high dietary fiber flour and the effects of these different methods on the quality of flour and flour products, with the aim to provide guidance for the industrial preparation of high dietary fiber flour.

由可溶性膳食纤维和不溶性膳食纤维组成的膳食纤维对人体具有有益的功能作用，受到越来越多的关注。精制面粉缺乏膳食纤维，对人体健康构成潜在风险。因此，在高膳食纤维粉的制备和改性中，提高面粉的营养价值和加工性能具有重要意义。全麦面粉是通过粉碎全麦谷物而获得的高膳食纤维面粉，具有丰富的营养价值。通过将麸皮添加到面粉中而获得的高膳食纤维面粉充分利用了麸皮，从而提高了小麦碾磨副产品的利用率。在面粉中添加膳食纤维是获得高膳食纤维面粉的直接方法，并且随着膳食纤维提取行业的发展而发展。全麦面粉，麸皮和膳食纤维的进一步改性，例如碾磨，挤压，热处理和生物处理，可以减少麸皮原料对面粉和面粉产品质量的影响。综述了三种高膳食纤维粉的制备和改性方法以及这些方法对面粉和面粉产品质量的影响，旨在为高膳食纤维粉的工业制备提供指导。