Abstract:To evaluate the effects of whole buckwheat flour on dough and fresh and wet noodles characteristics, the crushed whole buckwheat flour mixed with wheat flour were prepared to be fresh and wet noodles and their characteristic were studied. Results showed that sucrose SRC value increased with the increase of buckwheat flour addition. The SRC of sodium carbonate and lactic acid values showed a decreasing trend, which were 94.16% and 118.38% respectively when the amount of buckwheat flour was 0 wt.%, and 89.04% and 95.91% respectively when the amount of buckwheat flour was 20 wt.%. The buckwheat whole flour addition had a little effect on the water absorption rate, weakening degree, gelatinization property and thermal stability. Both dough development time and stabilization time showed a decreasing trend. The water absorption rate of cooking noodle, percentage of broken noodle after cooking and percentage of weight loss after cooking increased gradually with the increase of buckwheat whole flour addition, and the highest water absorption rate and percentage of broken noodle after cooking were 236.08% and 32.50% respectively when the buckwheat whole flour addition was 20 wt.%. The viscosity of fresh and wet noodles increased with the increasing of buckwheat flour addition, while the tensile strength and shear force decreased with the increase of buckwheat flour addition, which were 27.90 g.sec, 28.25 g and 88.15 g, respectively, when the addition of buckwheat whole flour was 20 wt.%. This study will provide an important basis for the improvement of whole buckwheat flour noodles production.