豆渣含有丰富的蛋白质和膳食纤维等营养素，将豆渣粉添加到面粉中，做成饼干，可以改善饼干的营养及风味。本文通过单因素实验、正交实验，结合感官评定及营养成分检测得出高蛋白高膳食纤维饼干的最佳配方为：面粉80 g，豆渣粉20 g，油脂25 g，砂糖15 g，小苏打1.0 g，碳酸氢铵0.6 g，δ-葡萄糖酸内酯1.2 g，食盐0.4 g，水适量。以此配方按特定工艺制作的高膳食纤维高蛋白饼干色泽金黄，口感松脆、细腻，甜味适中且较普通饼干更具豆香味。

The soybean dregs were rich in protein, dietary fiber and other nutrients. Therefore, addition of the bean dregs into flour would improve both the biscuit nutrition and flavor. In this paper, the formula material was tested by single factor and orthogonal experiments comprehensive the analysis of sensory and nutritional components. The optimum formula was flour 80 g, soybean dregs power 20 g, oil 25 g, granulated sugar 15 g, baking soda 1.0 g, ammonium hydrogen carbonate 0.6 g, δ-gluconic acid lactone 1.2 g, salt 0.4 g and appropriate amount of water. The achieved soybean dregs biscuit with high protein and dietary fiber had golden color and crisp, delicate taste. The products also showed moderate sweet taste and stronger soybean flavor.