Abstract: According to GB14880-1994 stipulation, the basic standard lower limit of lysine enriched grain products is 0.8 g/kg, wheat flour was designed to be enriched with zinc L-Lysinate(LZn)+L-Lysine-L-Glutamate(LG), equivalent to 0.55, 1.10 and 1.65 times the lower limit value of lysine respectively; Zn enrichment refers to the set lower limit value by the Center for Public Nutrition and Development of China(PNDC). Compared with the control group, some basic analyses such as rheological properties(Brabender Farinograph and Brabender Extensograph) were conducted and some steamed bread, noodles and bread were made. The research results show that adequate amount of LZn+LG compound enrichment improves the wheat flour quality and performance. When wheat flour is enriched with larger amount of LZn+LG, the shape and internal texture of steamed bread are noticeably improved; no adverse effect is made on noodles made from LZn+LG enriched wheat flour. The scores of the bread with enriched LZn+LG are significantly higher than those of the control group, especially in volume, color of the external surface, the crumb and the internal texture of the bread. This research lays a strong foundation for the basic application of L-lysine compound salt in grain-based food.