Abstract: To obtain optimal technology in making bread,baked potato,vital gluten and improver were optimized by single factor methodology and response surface methodology based on the basic ingredient of bread with 2000 g of strong flour,0.05 percent of egg,1.50 percent of salt,15 percent of white granulated sugar,1.50 percent of yeast,4.00 percent of butter,10 percent of milk powder. The results of response surface experiments showed that traditional bread improved with 25 percent of baked potato,0.60 percent of vital gluten and 0.90 percent of improver had hardness value of 181.110 g close to predicted value of 180.857 g.And the technology improved by response surface methodology is feasible.