Abstract: Biscuits are popular leisure food for consumers. Improving their quality has an important impact on people’s lives. In this paper,the protein content,texture,color change and sensory evaluation of biscuits added 0%,5%,10% and 15% barley whole grains and barley bran in different proportions during biscuit making were determined . The optimum addition was confirmed by combining the inhibition effect of CML content. The results showed that the protein content of barley was the highest when the total grain and barley bran were added at 15%,which were 6.83%±0.03% and 6.78%±0.14%,respectively,and the hardness,cohesiveness,elasticity and chewiness of texture indexes were acceptable to consumers;Biscuits were brown and loved by consumers. Sensory scores were 15.8 and 15.1,respectively. The inhibition rates of advanced glycation end products(CML)were 27.46% and 22.54%,respectively. Inhibitory effect is the best. Therefore,in the processing of miscellaneous grain biscuits,the addition of whole grain and bran of highland barley was 15%,which ensured that biscuits had good sensory quality and could restrain the formation of CML to the greatest extent.