In this study, the effects of diglyceride (DAG) content, baking temperature, addition of salt and baking duration on the contents of 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE), hardness and gumminess of soda biscuit prepared with diglyceride-rich olive oil were evaluated. The results showed that the highest contents of 3-MCPDE and GE in soda biscuit were 1.05 and 0.37 mg/kg, respectively. Moreover, it was found that the content of 3-MCPDE was positively correlated with the baking temperature and salt addition, and GE content increased with increasing baking temperature up to 170 ℃. However, the production of 3-MCPDE and GE were not significantly (P > 0.05) related to the content of DAG and baking duration. In conclusion, diglyceride-rich olive oil can be safely used in soda biscuit and can improve its texture. In addition, controlling baking temperature and salt addition can reduce the contents of 3-MCPDE and GE in soda biscuit.