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.%以面粉为主要原料,探究压缩饼干最佳基础配方,在单因素试验明确棕榈油添加量、全麦粉添加量、全脂奶粉添加量对压缩饼干感官评分影响的基础上,按Box-Behnken设计试验,采用响应面分析法建立二阶多项式非线性回归方程和数值模型,并优化压缩化饼干基础配方.结果表明,压缩饼干的最佳配方为:面粉(全麦粉35％小麦粉65％)100％,棕榈油20％,全脂奶粉9％,白砂糖6％,食用盐1％,小苏打1％,水16％,姜粉0.35％(此配方以面粉为基准),感官评分最高,优化后验证试验的感官评分为85,与理论预测值较为接近,偏差为0.74％,说明模型的拟合程度较好,具有实用价值.此配方下的压缩饼干口感疏松舒适,风味纯正,品质优良.
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