After determined carbohydrate classification, two biscuits products, were evaluated glycemic indexes (GI) and insulin indexes (II). The analytical results showed that the two biscuits were with lower water content and higher lipid than bread. In term of carbohydrate (CHO), the ratio of slow digestible starch (SDS) and resistant starch (RS) to total CHO for two biscuits (> 60%) were higher than bread (18.3%), although the sugar content were also higher. Contrast to GI and II value of glucose (as 100%), the GI and II for bread was 96.2% and 105.2%, respectively. The GIs for both biscuits were lower than 55%, as well as the IIs lower than 73%. It was showed that carbohydrate classification determination is a good way for food industry to produce products with ideal GI value.