Abstract:To study the effect of potato granules on crisp biscuits，0%-40% potato granules were added to lowgluten wheat flour to make crisp biscuits. The texture profile analysis（TPA）properties，chromaticity，sulfhydryl groups，and crude proteins of the biscuits were determined，followed by Fourier transform infrared spectroscopy（FTIR）and sensory evaluation. The results showed that potato granules reduced the cohesion，viscosity and elasticity of the dough while increased its hardness. Additionally，the hardness of crisp biscuits was decreased while the brittleness was enhanced，which enriched the protein composition. Thus，potato granules exerted a positive impact on the quality of crisp biscuits.With the increased amount of potato granules，the structure of the dough gradually loosened，which was consistent with the TPA data. By FTIR，it was found that the peaks of the dough with and without potato granules were significantly different at about 3 406 cm-1（OH stretch vibration）and 1 500-1 000 cm-1（C—H bending vibration）. This indicated that potato granules affected the protein-starch structure and the combination of gluten protein and water，thereby affecting the properties of crisp biscuits.Based on various indicators and sensory evaluations，it was concluded that the optimum addition amount of potato granules was 30%-35%.