Abstract: The sugar-free soda crackers were made from soybean dregs and low-gluten flour. Effects of bean dregs on the quality of flour,the production process of biscuits and the quality of finished biscuits were explored by adding different proportions of soybean dregs. The results showed that the farinograph property could be improved by adding 6%~12% bean pulp and it was more suitable for biscuits.The gelatinization of the flour could be improved by adding bean pulp. By comparing the fermentation rate baking time and baking expansion ratio with pure flour that the dough fermentation could be promoted when 3%~6% bean dregs added and the baking time of biscuits could be shorten,the baking expansion rate could be increased when 6%~12% bean pule added. Combining text-ure and sensory evaluation with 9% bean dregs the biscuit had the best taste and texture characteristics.