Abstract: The color of wheat flour is the main effect factor of wheat milling quality and wheat based end-product, especially the oriental foods, such as noodle, steamed bread, Jiaozi and pancake, prefer to the flour with high whiteness. Polyphenol oxidases directly associate with the darkening in wheat flour and its processing and storing. Meanwhile, total PPO activity of wheat kernel was controlled by the genetic variation and expression difference of PPO genes, and then their kinds and activity affect the whiteness of wheat flour directly or indirectly. In this paper, the advances in biochemical characters, distribution, genetic properties of wheat polyphenol oxidases, and their relationships with flour quality were reviewed. The breeding strategies for high whiteness wheat varieties were discussed.