Whole wheat bread was made with the mass ratio of whole wheat flour to wheat flour of 73. The optimum formulation of the compound glue for whole wheat bread was screened by using Konjac gum, Xanthan gum and Sodium stearoyl lactate as hydrophilic colloids and emulsifiers. The parameters of flour curve were taken as criteria, and the single factor test and response surface optimization test were carried out. The results showed that the powder quality index was 129 mm after adding Konjac gum 0.47%, Xanthan gum 0.07%, and SSL 0.12% to the flour. When applied to the whole wheat bread making process, the specific volume of whole wheat bread was 4.46 cm³/g, which was better than that of blank control groups of 3.37 cm³/g, and the water content, hardness, elasticity and chewiness at different storage times were all performed well, with the aging rate decreasing significantly, and the sensory quality greatly improving.