Abstract:Whole buckwheat noodles are favored by consumers as a staple food with a low glycemic index，but the quality of such noodles directly depends on the farinaceous properties of the raw materials.This study investigates the differences in farinaceous properties between common and Tartary buckwheat and their effects on the textural properties of extruded noodles made from the whole or refined flour.The results showed that there was no significant difference between the texture profiles of common buckwheat and Tartary buckwheat noodles（P＞0.05），but a significant difference was observed between whole and refined flour noodles（P＜0.05）.The different varieties of buckwheat had little effect on the starch composition or other flour characteristics，and therefore did not cause a difference in the starch gelatinization process.However，there were large differences in the flour characteristics between whole and refined flour，resulting in significant differences in the texture profiles of the extruded noodles，such as hardness.The presence of bran interfered with the starch gelatinization process，which significantly reduced the viscosity of the noodle starch gel.Overall，the quality of noodles made of refined flour was better.