Wheat bran is widely available and rich in a variety of nutrients， which are beneficial to human health. However， adding wheat bran to flour to make whole grain products results in poor palatability and low consumer acceptance， which hinders the utilization of its nutritional functions in the food system. Enzymes are usually used to change wheat brans' structure and increase SDF content to improve physicochemical properties and expand the application of wheat bran and increase its economic interests. In the current review， the types of enzymes， the changes in dietary fiber structure (molecular weight， degree of branching and ferulic acid) and physicochemical properties (water holding capacity， water absorption， viscosity， solubility， crosslinking) before and after modification were summarized firstly. Besides， the effects of modified wheat bran on the water distribution state， rheological properties， thermal properties， gluten network structure， gelatinization， and starch regeneration of dough were also reviewed. The current review reveals the effect of dietary fiber structure changes on wheat bran and dough quality， providing a reference for the application of modified wheat bran in whole wheat products.