Abstract: Ultrasound technology, as a non-thermal processing technique, shows great potential in the food industry due to its unique mechanical effects and cavitation effects. It has become a key method for improving product quality and processing efficiency, especially in the field of flour product processing. This review aims to explore in depth the basic principles, specific applications, optimization strategies, and future development trends of ultrasound technology in flour product processing. Ultrasound alters the microstructure and physicochemical properties of dough through cavitation effects, mechanical effects, and thermal effects, thereby optimizing the expansion, texture, and water retention of fermented dough (such as steamed buns and bread) and improving the processing performance and final product quality of non-fermented dough (such as noodles and biscuits). Additionally, this review will discuss the optimization of ultrasound processing parameters, the improvement of equipment design, and the combined application of ultrasound with other processing methods, with the aim of providing theoretical basis and practical guidance for further research and industrialization of ultrasound technology in the field of flour product processing.