Abstract: The effects of four improver (tripolyphosphate, xanthan gum, wheat gluten and potato modified starch) on the quality of instant dough slice were investigated by single factor test with texture and cooking characteristics (cooking loss rate, rehydration time) as evaluation indexes. On this basis, response surface (RSM) combined with principal component analysis (PCA) was used to optimize the formula of instant dough slice. The results suggested that wheat flour as the main raw materials, wheat gluten improver added quantity 1.4%, the triplephosphate 0.3%, xanthan gum 0.3%, potato modified starch 10%. Under these conditions, the ductility, hardness, masticability, cooking loss rate, and rehydration time of the plate were （69.81±8.73）g·s, （766.94±58.90）g, （3227.44±263.14）g·s, （1.95%±0.03%） and （350±7.51）s, which were basically consistent with the theoretical values, indicating that the model had a good fitting degree and it could be used as the formula of instant dough slice in the production of soup noodle.