Abstract: The different bread improvers were added to improve the sensory quality of potato whole flour bread on the basis of existing bread formula and production technology. The effects of potato whole flour, gluten, gelatin and soybean protein isolate additions on sensory quality of potato whole flour bread were analyzed by single factor experiments using sensory score as evaluation index, and the best formula of bread improvers was optimized by response surface analysis. Results showed that when potato whole flour addition was 12%, the optimal formula of potato flour bread improvers were determined as follows: gluten addition of 2.67%, soy protein isolate addition of 0.14% and gelatin addition of 0.10%. Texture measurement results suggested that the sensory quality of potato whole flour bread was obviously improved.