Abstract:In order to clarify the effect of black buckwheat flour on the quality characteristics of dough and fresh wet noodles, it systematically investigated the effect of different additions of black buckwheat flour on the solvent retention force of the mixture, mixing characteristics, and cooking, texture, digestion and other characteristics of fresh wet noodles. It was discovered that increasing the amount of black buckwheat flour reduced the solvent retention of the mixed flour and the dough's water absorption. The C1-C2 value and C3-C4 value increased, and reached the maximum when the addition amount was 10%, which were 0.7 N?m and -0.41 N?m, respectively. The addition of 6%-10% black buckwheat flour significantly increased the starch retrogradation value C5-C4 (P< 0.05), with an increase of 0.19 N?m at 10%. The cooking loss rate, cooking time, tensile strength and tensile distance of the noodles showed a decreasing trend with the increase in the addition of black buckwheat flour, and were the smallest at the addition of 10%, which were 7.02%, 303.33 s, 15.87 g and 21.77 mm, respectively. The free sulfhydryl content showed a decreasing trend, decreasing by 58.30% at 10%, while the disulfide bond content increased significantly (P<0.05), by 152.47% at 10%. In addition, the addition of black buckwheat flour significantly reduced the glycemic index of the noodles (P<0.05), and the content of resistant starch increased from 21.97% to 35.68%. Considering the effects of black buckwheat addition on dough characteristics, noodle cooking characteristics, texture characteristics and starch digestion characteristics, the quality of noodles was acceptable when the addition amount of black buckwheat flour was 4%. At the same time, it provides an important theoretical basis for the quality improvement of black buckwheat noodles.