Abstract:To evaluate the effects of whole buckwheat flour on the characteristics of dough and fresh and wet noodles，the crushed whole buckwheat flour was mixed with wheat flour to prepare fresh and wet noodles，and their characteristics were studied. Results showed that the solvent retention capacity （SRC） of sucrose increased with the increase in whole buckwheat flour addition. The SRC of sodium carbonate and lactic acid showed a decreasing trend，which was 94.16% and 118.38%，respectively when the amount of whole buckwheat flour was 0%，and the values were 89.04% and 95.91%，respectively when the amount of whole buckwheat flour was 20%. The whole buckwheat flour addition had a slight effect on the water absorption rate，weakening degree，gelatinization property，and thermal stability of the dough made of mixed flour. Both dough development time and stabilization time showed a decreasing trend. The water absorption rate of fresh and wet noodles during cooking，percentage of broken noodles，and percentage of weight loss increased gradually with the increase in whole buckwheat flour addition，and the highest water absorption rate and percentage of broken noodles were 236.08% and 32.50%，respectively when the whole buckwheat flour addition was 20%. The viscosity of the noodles increased with increasing whole buckwheat flour addition，while the tensile strength and shear force decreased with the increase in whole buckwheat flour addition，which were 27.90 g·s，as well as 28.25 g and 88.15 g，respectively，when the addition of whole buckwheat flour was 20%.