Different amounts of sodium stearoyl lactylate (SSL) (X(1)) and azodicarbonamide (ADA) (X(2)) were analyzed to measure their effect on breadmaking using wheat flour with incorporation of pea flour (Pisum sativum) to the dough. The objective of the present work was to optimize the physical properties of dough (Y(1)Y(2)Y(3)Y(4)), the dough consistency during mixing (Y(5)Y(6)) and the baking performance (Y(7)Y(8)Y(9)). A central composite design and second-order models for Y(i) were employed. For dough physical properties and dough consistency during mixing, the best response was found when SSL varied between 0.5 and 1.5% and ADA between 110 and 170 ppm. For responses concerning the baking performance, better values for specific volume, crumb texture scores and bread score were obtained using SSL between 0.9 and 1.4% and ADA between 50 and 80 ppm. It is concluded that for baking with wheat flour replaced at about 10% with inactivated pea flour it should be advised to use SSL at levels close to 1% with ADA between 50 and 80 ppm.