In baking biscuits, starch is used to increase the volume and crispness of the product. In this way, the texture of the product becomes softer and its taste more pleasant, and at the same time, it prevents the biscuits from sticking together.

In biscuit dough, dextrose can speed up the color formation of the product (perform the Maillard reaction) and also cause ideal crispness. In addition, in terms of antioxidant properties, it can be effective in increasing the shelf life of the product. In this product, the amount of replacement of dextrose with other sugars used must be carefully controlled so that it can control its color formation and achieve the desired color.