The potential toxicity in acrylamide is mainly generated following the reactions between the amino group of the free amino acid asparagine and carbonyl groups of glucose and fructose in cereals, potatoes, and other plant-derived foods under the influence of heat-induced processes.One of product that has a protein and reduction suger is a bread. In this study the effect of baking period and temperature on the concentration of acrylamide and its relationship with surface color of Sangak were investigated. Sangak is kind of traditional Iranian bread that it has potential of formation of acryamide.13 treatments at various baking temperatures, 230, 250, 300, 350 and 370 o C and baking periods of 1.5, 2, 3, 4 and 4.5 min were prepared. Bread samples are dried by aven and milled by miller .Flour of bread is scalped by Scalper with 0.1 milimeter. 15 gram of it is mixed by 150 mililiter distilled water so Acrylamide is extracted by water because it soluble in water. After that, acrylamide is deriverd by bromin. Exra Boromin eliminated by solum Thiosulfat because for injection to GC, samples must be without any water. Hegzan and Ethylacetate are replaced with water. For emitation of extra water in samples, Sodium Sulfat is used. Solvent are vaporized first by Rotary at 40 o C and finaly used of nitrogen gas until 2 mililit volum. According to the results, the relationship between temperature and concentration of acrylamide is a parabola with concavity which faces downward. On the other hand, baking period and acrylamide concentration are related linearly; the greater the baking period, the higher the concentration of acrylamide. Response Surface Design predicted an appropriate model for the relationship between baking temperature and baking period with acrylamide concentration. Using the same method, another relationship between baking temperature and baking period with surface color of the bread were drived. Based on this analysis, the lowest concentration of Acrylamide was measured to be 1 ppm at baking temperature of 370 o C and baking time of 2.27 min. This sample was prepared and the experimental results were in good agreement with the value that predicted by the software. Experimental results indicate that at temperatures below 300 o C, surface color and acrylamide concentration are directly proportionate and at temperatures above about of 300 o C, they are inversely related.