The current consumer trend is consuming foods with health benefits and easy preparation. Functional sliced bread with addition of amaranth flour and wheat bran, in order to study the influence of adding ascorbic acid to the finished product was elaborated in this research. The formulations were made using a factorial experimental design 23 with 17 experiments (8 factorial experiments, 6 axial experiments and 3 replicates at center point), considering the levels of amaranth flour (Amaranthus caudatus), wheat bran and ascorbic acid as independent variables. The effects of these variables were evaluated on the physical-chemical characteristics (specific volume, crust and crumb instrumental color of bread) and sensory properties performed with 30 panelists. The results were analyzed by Response Surface Methodology (RSM), indicating that ascorbic acid improves the quality of bread in their characteristic of specific volume, likewise, the addition of wheat bran fiber and cereals such as amaranth flour influenced the quality demonstrated in the buying intention for formulations 3 (5% of Amaranth flour, 8.5% of wheat bran and 36 ppm of ascorbic acid) and 5 (5% of amaranth flour, 3.5% of wheat bran and 84 ppm of ascorbic acid). Wheat bran, amaranth flour and ascorbic acid had significant influence on the volume of sliced breads. The formulations 5 (5% of amaranth flour, 3.5% of wheat bran and 84 ppm of ascorbic acid) and 9 (2% of amaranth flour, 6% of wheat bran and 60 ppm of ascorbic acid) showed the highest specific volumes; 5.02 mL/g and 5.04 mL/g, respectively, higher than the specific volume presented by the standard bread with 4.49 mL/g, due to the ascorbic acid effect. Wheat bran affected negatively the instrumental color, specific volume, and the crumb color and texture in the sensory analysis of sliced breads. The chemical score of sliced breads did not show amino acid deficit, except the amino acid lysine; but were more than 70% the amount recommended by FAO in all formulations. © 2012 Nova Science Publishers, Inc. All rights reserved.