With sensory evaluation as index,single factor experiment and orthogonal test were used to deter-mine the optimal formula of red date oat pastry biscuits using red dates,oats and low-gluten flour as raw materi-als.The texture characteristics and physicochemical properties of the cookies made under the optimal formula were tested.The results showed that the optimal formula was as follows:based on mass of low-gluten flour as 100%,red date powder 14%,oat flour 16%,butter 20%,sugar powder 35%,egg 20%,milk 20%,vegetable oil 35%,double-effect baking powder 1.2%.The red date oat pastry cookies made from this formula had a golden appearance,crisp texture,and a unique red date oat flavor.In addition,the texture and physicochemical prop-erties of biscuits comply with national standards.
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