Abstract:In this study，buckwheat flour was added to wheat flour at a mass ratio of 0%-60%，and the rheological properties of the mixed flour dough were determined using a Mixolab mixer，pulverizer and tensile tester.In addition，the effects of supplementation with different amounts of buckwheat flour on the rheological properties of the mixed flour dough were examined.The results showed that with an increase in buckwheat flour content，the water absorption，elongation，and energy of the mixed flour dough decreased.The stability time and formation time of the mixed flour dough were lesser than those of the pure wheat flour dough，while the weakening degree of the mixed flour dough was increased.The evaluation value of the mixed flour dough was significantly lower than that of the pure wheat flour dough，and the tensile resistance and tensile rate of the mixed flour dough first decreased and then increased.In summary，for preparing buckwheat noodles，the amount of buckwheat flour should be controlled within 50% of the amount of wheat flour.