Objective: This study aimed to improve the hard texture and rough taste caused by the addition of whole wheat in the baking food. Methods: The effects of instant tea powder, whole wheat flour, baking time and β-glucoside on the quality of whole wheat flour bread were investigated with texture characteristics and sensory evaluation as indicators. Results: The results showed that there was no significant effect on the texture properties and sensory score of wheat flour bread when the volume of addition of instant tea powder was within 3%, andit was negative when the volume reached 4%. Meanwhile, whole wheat flour, baking time and β-glucoside also had significant influence on whole wheat flour. Conclusion: The optimized process of whole wheat flour bread is as follows: β-glucoside 0.12%, instant tea powder 2%, whole wheat flour 25%, baking time 35 min. Under the control of these conditions, bread hardness and chewiness were lower, resilience was better, and sensory score was higher.