They were subjected to rheological analysis (Farinography, amylography, and extensography) in Brabender equipment to 14 experimental treatments of dough mixtures to make sliced ​​bread with partial substitution of wheat flour (WF) by quinoa germinated flour (QGF), kiwicha germinated flour (KGF) and cañihua germinated flour (CGF), following a Simplex Centroid Mixture Design (SCMD) to determine the optimal dough that guarantees a sliced ​​bread with technological and sensory quality. The substitution ranges (R) of the mixtures (M) were: RM1: QGF (5-15%), CGF (5-15%) and WF (80-90%); and RM2: KGF (5-15%), CGF (5-15%) and WF (80-90%). The optimization was carried out by applying the desired function methodology, taking the WF mass as a control, optimizing as a function of development time (min), stability time (min) ¸ resistance to extension (BU), gelatinization temperature (°C ) and maximum gelatinization (AU). The results indicate that the substitution levels influence the technical characteristics necessary to produce functional sliced ​​bread similar to commercially sliced ​​bread. Two optimal mixtures (OM) were determined, being OM1: 87.6% (WF), 5% (KGF) and 7.4% (CGF) and OM2: 84.6% (WF), 5% (QGF ) and 10.4% (CGF).