Calcium and magnesium ions are important minerals found in the human body, responsible for several vital functions. Besides their nutritional importance, these ions are present in the water used in the formulation of breads (mainly in hard water), which may influence the quality of the dough and also of the final product. Thus, the objective of this work was to evaluate the effect of calcium (Ca) and magnesium (Mg) ions in the manufacturing process and the technological characteristics of hamburger buns. The high speed mixing (HSMT) and proofing times, as well as volume, shape, moisture, color and texture of the buns were evaluated using a 2^2 central composite rotatable design (CCRD), where the Ca and Mg ions ranged from 0-1.30 and 0-0.34% flour basis, respectively. The results were analyzed by the Response Surface Methodology. Among the processing parameters evaluated, the ions only influenced the HSMT, where the increase in the concentration of both caused an increase of this parameter. However, at high concentrations of the two ions, a reverse effect was observed. It is known that ions influence the conformation of the proteins, and their presence may have a stimulating effect on yeast activity and fortify the gluten network, however, the interaction between the ions, or high concentrations of them, seems to modify this effect quite a lot. From the technological parameters, only the color parameters b* and ΔE were affected by the ions. The increase of both decreased the intensity of b* and in higher concentrations (Ca>1.30 and Mg>0.34) increased the values of ΔE. The changes observed showed that the effect of the ions is greater in the dough, mainly in the formation of the gluten network. Thus, these results lead to studies of methodologies that can further evaluate the process parameters, especially the make up step.