Abstract: The digestiblity of starch -lipid complex, high -amylose maize starch, wheat starch, low -gluten and high-gluten flour was investigated before and after baking. The effect of water/oil ratios on the digestiblity of biscuits with different formula was examined. With starch-lipid complex, high-amylose maize starch and wheat starch added to the high -gluten starch, the influence of the different raw material on the digestiblity was studied. Results showed that the slowly digestible starch (SDS) and resistant starch (RS) content in starch-lipid complex dropped little after baking, which was 38.75% and 17.27% , respectively. While the content of SDS and RS of other starches decreased obviously after baking. The SDS content reached the maximum 12.78% when the water and oil content was 45% and 20% , respectively. The SDS content in the biscuits contained starch-lipid complex was highest, which reached 23.56%.