Whole wheat flour is suitable for making steamed bread, jiaozi, dough soup, whole wheat bread, whole wheat jiaozi, whole wheat steamed bread and so on. Whole wheat flour is a product made of whole wheat by grinding and sieving (grading with appropriate particle size), which retains the same proportion of endosperm, bran and germ as the original whole wheat. Whole wheat flour is rich in nutrition and is a natural and healthy nutritious food. When the whole wheat flour is rubbed in the palm, you can see that there are crushed bran in it, which tastes rougher than ordinary flour and has a stronger wheat flavor.

Whole wheat grains are mainly divided into three layers, including the outermost bran, and the inner germ and endosperm. Among the three parts, bran contains the most abundant cellulose, and the entrance is rough; After grinding and peeling, the grain is made into refined grain products, such as white rice, flour and so on, which are smooth but low in fiber. Once upon a time, whole-wheat cereals were called "coarse grains" and were regarded as food for the poor. Refined grains only have an inner layer, which can provide carbohydrates and a small amount of protein, but fiber and other nutrients are not as good as whole-wheat grains.