Abstract:It took flour for the main raw material to exploring the optimal basic formulation of the compressed biscuits.Based on the single factor experiments，the effects of the addition of palm oil，the amount of whole flour，the amount of whole milk powder on the sensory score of compressed biscuits were studied.According to the Box-Behnken design method，it introduced response surface methodology to establish the nonlinear second order polynomial regression equation and numerical model for the optimized basic formulation of compressed bis cuits.Result showed that the optimum formula of compressed biscuits were the flour 100% （35%for flour，65%for wheat flour），palm oil 20%，whole milk powder 9%，sugar 6%，salt 1%，soda 1%，water 16%，ginger powder 0.35%，Sensory score was highest and the sensory score of optimized verification test up to 85，which was close to the predicted value，deviation was 0.74% （This recipe is based on flour）.It indicated that the model of the degree of fitting was good，with practical value.In this condition，the compressed biscuits had loose and comfortable taste，pure flavor and good quality.