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The impact of wheat flour associated xylanases on the AX population during dough mixing and resting was investigated. The solubilization of AX during mixing was mainly due to mechanical forces, while solubilization of AX during resting was caused by xylanase activity. While large differences were observed for flours derived from wheat kernels with high and low apparent xylanase activity, limited differences were found between flours derived from untreated and surface sterilized wheat kernels, indicating that the changes in AX were mainly caused by endogenous xylanases. This suggests that either the contamination of flour with bran associated microbial xylanases is limited or that these xylanases are inhibited rapidly by xylanase inhibitors, present in large quantities in flour. From the results, it is clear that varying levels of wheat flour associated xylanases may contribute to wheat quality variation.