Abstract: The moisture sorption isotherm and water sorption kinetics of fermented biscuits at 25℃ was studied by dynamic vapor sorption method and saturated salt solution method, and the test results were fitted with typical moisture absorption models.The results showed that more data could be collected in less time by dynamic vapor sorption method; the water sorption kinetics could be obtained more accurately by the real-time data acquisition;the GAB model was the most suitable for fitting adsorption isotherms of cracker in the aspects of activity scope and fitting precision.Compared with the results by saturated salt solution method, the moisture content determined by dynamic vapor sorption method was slightly lower.