Abstract:To optimize the technologh of cake with buckwheat and Dioscorea opposita Thunb.Effects of Dioscorea opposita Thunb paste，buckwheat flour and mixing time on the technologh of cake were investigated in this study，and the optimum technologh of cake was obtained through response surface method.The result showed that：quadratic regression model of cake sensory score on Dioscorea opposita Thunb paste，buckwheat flour and mixing time was Y=96.40+4.14A-1.24B-0.65C-1.37AB-0.85AC-1.10BC-7.29A2-5.09B2-4.86C2（R2=0.997 0），which showed good fitting degree．Dioscorea opposita Thunb paste，buckwheat flour and mixing time had extremely significant effects on cake sensory score （P<0.01，the same as below）．The interactive role between Dioscorea opposita Thunb pastet and buckwheat flour had extremely significant influence，Dioscorea opposita Thunb paste and mixing time，buckwheat flour and mixing time had significant influence.The optimum technologh was as follows：wheat flour 50 g，buckwheat flour 14 g，Dioscorea opposita Thunb paste 106 g，fresh eggs 140 g，baking powder 1.8 g，sugar 50 g，salad oil 20 g，cake oil 10 g，water 10 g，mixing time 17 min.Under this condition，the practical cake sensory score was 96.6，compared with the predictive value，the difference was about 0.64%.The model of technologh of the cake fitted well.The results showed that the response surface method to cake production was effective.The optimum technologh of cake would provide reference for the effective utilization.The optimized method has the highest sensory evaluation，golden color and delicate taste，which can provide a theoretical reference for food baking process.