Using graham flour as main raw material and superfine powder as the auxiliary materials, a new matcha graham crackers was developed via adjustable powder, molding and baking. Through sensory evaluation and single factor experiment, the best formula was determined as: 125 g of whole wheat flour, 20 g of soybean oil, 0.5 g of salt, 40 g of sugar, 3g of matcha powder, 1.45 g of soda and 55 g of water, under which the product showed the best sensory quality.
