To producce the whole wheat flour which has lower enzyme activity and higher stability, the wheat was tempered with Na₂CO₃ solution (0.10%, 0.25%, 0.50%) in vacuum condition (-0.04, -0.07 MPa). LF- NMR was used to observe the water transfer process in kernel and the activity of Lipase was evaluated. Then milled the wheat and produced the whole wheat flour, the stability and quality characteristics of whole wheat flour were studied. The results showed that the value of A₂₁ was increased during tempering, and tempered in vacuum condition with alkali solution could inhibit the activity of lipase in wheat kernel, improve the stability of whole wheat flour. Results of farinograph properties, RVA and rheological properties in whole wheat flour illustrated that tempered in vacuum condition with alkali solution could increase all properties of whole wheat flour, and improve the qualities of whole wheat flour effectively.