Journal of Food Studies ISSN 2166-1073 2014, Vol. 3, No. 1 www.macrothink.org/jfs 15 Optimization of A Strong Wheat Flour Quality With A Low Alpha-Amylase Content by Using Response Surface Methodology Silvia Mironeasa Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania Georgiana Gabriela Codină (Corresponding author) Faculty of Food Engineering, Stefan cel Mare University of Suceava Str. Universităţii nr.13, 720229 Suceava, Romania E-mail: codina@fia.usv.ro / codinageorgiana@yahoo.com Received: Dec. 7, 2013 Accepted: January 24, 2014 Published: December 1, 2014 doi:10.5296/jfs.v3i1.4694 URL: http://dx.doi.org/10.5296/jfs.v3i1.4694 Abstract The aim of this study was to determine the effect of three commercial additives (Belpan AS, Belpan MOPA and Belpan Malt) on two parameters very used to characterize the quality of wheat flour namely gluten deformation index and falling number by using response surface methodology. The flour used like row material was a strong one with a low α amylase content. Each independent variable was tested at five levels: 0.00%, 0.50%, 1.00%, 1.50% and 2.00% (w/w, on weight of flour basis). The results showed that the Belpan Malt was the most effective additive on falling number and gluten deformation index values. The best results were obtained among the combinations between Belpan AS and Belpan Malt on the falling number. The optimum level of the formulation was found to be a mix containing 0.80% from each additive used in this study when desirability function method was applied. Keywords: Wheat flour, Additives, Falling number, Gluten deformation index, Optimization