Abstract:The cassava flour，sweet potato flour，corn flour，millet flour，oat flour and hawthorn powder were mixed in a certain proportion as raw materials of compressed biscuit，then were cured by microwave and twinscrew extrusion，respectively.The effects of different curing methods on the degree of gelatinization，peak viscosity and water content of the mixed powder were studied，and the crystallinity of the mixed powder was detected.The results indicated that under the most suitable microwave curing conditions（power 640 W，time 2 min，initial water content 20%），the mixed powder had a gelatinization degree of 38.92%，a peak viscosity of 200 BU，and a water content of 10.86%.Twin-screw extrusion curing treatment mixed powder had a gelatinization degree of 96%，which increased by 146.66% compared to microwave curing；the peak viscosity was 165.5 BU，which decreased by 17.25% compared to microwave curing；the water content was 10.85%，which was equivalent to microwave treatment.The analysis of the microstructure and texture characteristics showed that the adhesive force between the starch granules of the dough was stronger and the adhesiveness increased after twin-screw extrusion curing.It was considered that twin-screw extrusion curing was more suitable for curing of the mixed powder of compressed biscuit.