Abstract:In order to clarify the effect of black buckwheat flour addition on the quality characteristics of dough and fresh wet noodles，this paper systematically investigated the effect of different additions of black buck‐wheat flour on the solvent retention capacity of the mixed flour，mixing characteristics，and cooking，texture，di‐gestion，and other characteristics of fresh wet noodles. It was discovered that increasing the amount of black buckwheat flour reduced the solvent retention capacity of the mixed flour and the water absorption of the dough. The weakening degree value and thermal stability value increased and reached the maximum when the addition amount was 10%，which were 0.7 N·m and -0.41 N·m，respectively. The addition of 6%-10% black buckwheat flour significantly increased the starch retrogradation value（P<0.05）. The cooking loss rate，cook‐ing time，tensile strength，and tensile distance of the noodles showed a decreasing trend with the increase in the addition amount of black buckwheat flour and were the smallest at the addition amount of 10%，which were 7.02%，303.33 s，15.87 g，and 21.77 mm，respectively. The free sulfhydryl content showed a decreasing trend，decreasing by 58.30% at the addition amount of 10%，while the disulfide bond content increased significantly（P<0.05）by 152.47% at the addition amount of 10%. In addition，the addition of black buckwheat flour sig‐nificantly reduced the glycemic index of the noodles（P<0.05），and the content of resistant starch increased from 21.97%to 35.68%.In view of the effects of black buckwheat flour addition on dough characteristics，cook‐ing and texture characteristics of noodles，and digestion characteristics of starch，the quality of noodles was ac‐cepTablewhen the addition amount of black buckwheat flour was 4%.