Wheat (Triticum aestivum L.) is divided into three parts: germ, endosperm and bran. The usually called flour is made by removing the bran and grinding the endosperm as the main raw material. If the bran is not removed, the cleaned wheat is directly crushed and milled to a certain thickness and contains all the components of the cortex, germ and endosperm, which is called whole wheat flour, that is, whole wheat flour.

Studies have shown that, compared with refined flour, whole wheat flour retains a large amount of vitamins (such as B vitamins and VE), minerals (such as potassium, selenium, iron, etc.), phenolic acid and dietary fiber in the bran, and its nutritional value Higher. In recent years, with the gradual deepening of people’s understanding of the nutritional and health-promoting effects of whole grains, as well as a large number of epidemiological and basic studies, regular consumption of whole grain foods can significantly reduce the concentration of serum low-density lipoprotein cholesterol and total cholesterol. And can effectively prevent a variety of chronic diseases. Whole-grain foods are rich in dietary fiber, which can promote gastrointestinal motility and improve gastrointestinal function. The production of whole wheat soda crackers After accurately weighing various ingredients, add 0.5g of yeast in a little warm water and stir evenly, mix 25g of flour or whole wheat flour (as shown in Table 1), add yeast solution, and then add water (about 14mL) ) Mix it into a dough, knead it to a smooth dough (about 20min), put it in a fermentation tank and ferment for 4 hours at 30°C; take out the fermented dough, add the remaining flour or whole wheat flour, 0.32g baking soda, 0.5g salt After mixing with 8mL of water and other auxiliary materials, knead the dough for the second time, knead it until smooth, and carry out the second fermentation (1h); use reciprocating rolling, add 3.75g shortening to the dough strip, and repeat the rolling 8 times, the rolling ratio is not suitable Too big (control at 1:2); u