Abstract: In order to explore the optimum formula for non-fermented quick-frozen deep-fried dough sticks(NFQFDFDS),the effects of bulking agent without aluminum addition,baking soda addition,and salt addition on edible quality of NFQFDFDS were optimized with response surface methodology on the basis of single factor experiment. The mathematical models were established and analyzed to describe the relationships between the studied factors and the response of the oil content,sensory score and specific volume of NFQFDFDS. The results indicated that,the optimum formula of NFQFDFDS were obtained as follows:the amount of bulking agent 2.40%,the amount of baking soda 0.99%,the amount of salt 1.23%,sugar addition 0.8%,water addition 150 mL(based on flour). Under the above conditions,the NFQFDFDS was made with the specific volume of(3.79±0.15) mL/g,the oil content was 8.32%±0.55% and the sensory evaluation was 93.0±1.8. It was close to the predicted value of the model. In addition,under the optimum formula,the edible quality of NFQFDFDS and conventional dough sticks(without quick-frozen and frozen storage)was not significantly different except for the hardness and cohesion of texture parameters(p>0.05). These results could provide some technical reference for the industrial production of NFQFDFDS.