Abstract: Using corn byproduct to make high quality dietary fiber, and add it in dough to manufacture high dietary fiber biscuits. The main factors which influence this biscuit′s quantity was analysised through the orthogonal test, and the best technology of high dietary fiber biscuit can be determined .The result show that the kind of dietary fiber has most significant effect on foodˊs sensory evaluation index, next is dietary fiber size, the amount of dietary fiber , the amount of additive. when corn fiber is extruded, the amount of high quality corn dietary fiber is 16%, size is 0.147mm, the amount of loosen agent and clycerin monostearate is 0.6%, 0.5%, the quality of biscuit is best.

Key words: corn, dietary fiber, biscuit, technology