Abstract:Flaxseed protein highland barley biscuits were made from low-gluten flour， highland barley flour，flaxseed protein， xylitol， etc. The biscuit formula was optimized by sensory evaluation. The texture characteristics， physical and chemical indexes， microbial indexes， flavor substances， and microstructure of biscuits were determined. The results showed that the optimal formula of flaxseed protein highland barley biscuits consisted of 70 g of low-gluten flour， 30 g of highland barley flour， 6 g of flaxseed protein， and 12 g of xylitol，where the sensory score of the biscuits reached the highest. The addition of flaxseed protein increased the protein and fat content of highland barley biscuits， and the hardness of the biscuits was 19.39 N. Flaxseed protein improved the flavor of highland barley biscuits， and the relatively high contents of alcohols and aldehydes were 33.92% and 28.18%， respectively. Scanning electron microscopy showed that the biscuits with flaxseed protein were more compact. The detected amount of microorganisms met the national standards， with 2 CFU/g of Escherichia coli， 37 CFU/g of total bacterial count， and 3 CFU/g of mold. In summary， the addition of flaxseed protein has a positive impact on the quality of highland barley biscuits.