Abstract: The effects of tea polyphenols on the physicochemical properties, texture and flavour characteristics of crackers were investigated, and the regulatory effects of tea polyphenols on the Maillard reaction of the simulated crackers system construction were further explored through physicochemical and spectroscopic analyses. The results indicated that with the increase in the addition of tea polyphenols, the spread ratio of crackers rose (from 11.37% to 13.84%), the crude ash content and moisture content increased, the crude fat content declined, and the L^* and b^* values of crackers color changed significantly. The texture analysis demonstrated that the addition of low-dose (≤0.4%) tea polyphenols could enhance the average hardness of crackers (from 2144.22 g to 3854.27 g) and crispness (from 12 to 29), while the addition of high-dose (>0.4%) tea polyphenols had the opposite effect. Tea polyphenols could also intensify the bran and nutty flavors of biscuits, thereby enriching their flavor profiles. In the simulation system, the browning of the sample solution weakened with the increase of the concentration of tea polyphenols, the generation and consumption of fructosamines were controlled, the formation of late glycation end products was also inhibited, and the consumption of reducing sugars and proteins as reaction substrates decreased, indicating that tea polyphenols could effectively regulate the Maillard reaction. The study demonstrated that a certain dose of tea polyphenols could enhance and improve the quality of crackers and regulate the Maillard reaction.