The research on the processing characteristics of purple potato-wheat mixed flour in recent years, and the changes of purple potato flour on the rheological properties of wheat dough in terms of silty, texture, stretching, dynamic rheology were summarized. The change law of the influence of gelatinization and aging on the thermodynamic properties was reviewed. Moreover, the existing problems in the current research on purple sweet potato-wheat mixed flour were analyzed, and the future research directions has been prospected.