Abstract:Buckwheat is a kind of nutritious minor grain crop.The nutritional value of traditional noodles can be improved to meet the diversified nutritional needs of consumers by adding buckwheat to wheat.This study was performed to examine the effect of water，buckwheat flour，gluten，salt and konjac gum addition on the cooking and textural properties of buckwheat noodles by single factor test.Orthogonal test was performed to determine the optimal technology of buckwheat noodles by selecting buckwheat flour，gluten，salt and konjac gum addition as follows: buckwheat flour 16%，gluten 4%，salt 0.9%，konjac gum 0.2%.In addition，the properties of buckwheat noodles prepared with the optimal technology were compared with those of the wheat noodles.The results showed that the chewiness，shear force，tensile strength and tensile distance of buckwheat noodles were higher than those of the wheat noodles.The starch hydrolysis rates of buckwheat noodles and wheat noodles were 78.55% and 85.44%，respectively.The content of resistant starch in buckwheat noodles was 6.18% higher than that in wheat noodles，while the glycemic index（GI）of buckwheat noodles was 3.32 lower than that of wheat noodles.