Wheat fiber: is extracted from the wheat plants out of natural raw materials, through a particular physical process to be pulverized, in the EU and the Americas are directly added as a natural food material in various foods. Wheat fiber not only has the advantage of physiological nutrition? (Eg rich in dietary fiber content, reduced fat, reduced calorie, etc.), but also has technical advantages? (Improving texture, control of water delivery, reduced weight loss, etc.). Its dietary fiber content of more than 98%. Is an excellent natural dietary fiber materials. For food or dietary fiber reinforced to improve process performance. First, the product features: 1, dietary fiber content of up to 95% 2, has a neutral smell and taste 3, no heat 4, with a unique three-dimensional network of fiber-like structures 5 and capillary effect, the organization tough, elastic 6, with high water retention and swelling 7, is inert materials in acid, high temperature still able to maintain a steady state two, nutritional function: 1, 2 prevention and relieve constipation, lower blood cholesterol and reduce heart disease 3 chances to prevent colorectal cancer and disease 4, hemorrhoids and diverticular disease prevention 5, promote the excretion of toxic substances 6, delay and inhibit the absorption of carbohydrates 7, 8 weight control auxiliaries, reduce dental caries (tooth decay) in the incidence of three widely used in quick-frozen pasta, fish, Sausages, bakery, beverage, jam products, health care products, serve to increase dietary fiber, giving the product a new selling point, the same organization can support, retain water and oil is emulsified agents, thickeners, water retention agent, quality improver, fillers and other complex compounds of good alternatives are natural food raw materials to ensure product quality and safety. [English name] Wheat? Dietary? Fiber main components of wheat dietary fiber [like] ????? ????? containing white powder [amount] more than 95% wheat fibers of cellulose, hemicellulose for the Lord. Cellulose is composed of β-glucose group via β (1-4) glycosidic bond connecting the polymer; hemicellulose mainly arabinoxylan, xyloglucan, mannan-galactosidase and β (1- 3,1-4) polymerization.