The present study investigates the effects of fortifying wheat flour with a functional mixture of white bean protein and dried carrot powder (3:1) on the thermomechanical, chemical, physical, and sensory properties of biscuits. Functional mixtures were incorporated at 0%, 5%, 10%, 15%, and 20%. Results indicated that increasing levels of the mixture enhanced water absorption and protein content, while reducing dough stability, development time, and gluten network formation. Physically, the biscuits exhibited darker coloration, increased diameter, and higher hardness, attributed to carotenoid pigments and fiber's water-binding capacity. Sensory attributes, including appearance, taste, aroma, and overall acceptability, significantly declined with higher substitution levels due to the introduction of legume and vegetal flavors. The findings highlight the potential of enriching biscuits with plant-based proteins and fibers to improve nutritional value but also underscore the challenge of maintaining desirable sensory and physical properties. Results showed that enrichment biscuits by the functional This study provides valuable insights for optimizing functional mixtures by 5% and 10% gained the highest sensorial scores, suggesting its ability to produce healthy functional biscuits.