Abstract:As a food resource rich in flavonoids，chiro-inositol，dietary fiber，and other functional components，buckwheat is used in many food products for its blood sugar and lipid-lowering，antioxidant，anti-fatigue and other physiological effects.It is the ideal material for functional noodles.However，due to the absence of gluten，buckwheat noodles have poor viscosity，delicate texture，easy burning，etc.，which affect their popularity among customers and inhibit buckwheat's application in noodle production.In terms of these problems in the development of buckwheat industry，this paper summarized and analyzed the specific factors that affect the quality of buckwheat noodles and reviewed the processing and quality improvement methods of buckwheat noodles.Suggestions were also proposed to improve the quality of buckwheat noodles，hoping to increase the dietary intake of buckwheat and promote its application as a healthy food resource.