Common buckwheat flour,ultrafine buckwheat flour A and B,with 5% ~30%,was added to wheat flour and mixed,respectively. The farinograph properties of mixed flour were analyzed. The senso-ry quality,cooking quality and texture characteristics of dry noodle made of mixed flour were studied. The results showed that:compared with common buckwheat flour,the water absorption of ultrafine buck-wheat flour dough was increased,dough formation time and stability time were shorten,dough softness was increased,farinogram quality number was decreased,the sensory quality of noodle was improved be-cause of adding ultrafine buckwheat flour. Adding buckwheat flour with 15% or less,the cooking weight of the noodles containing common buckwheat flour was higher than the others. Adding 15% ~30%,the cooking weight with ultrafine buckwheat flour A was higher. Adding with 5% ~30%,the cooking loss of ultrafine buckwheat flour A was the least. Because of buckwheat micronization,the firmness and shear power of buckwheat noodles were increased and the chewiness and toughness of noodles were enhanced.%将普通苦荞粉，苦荞超微粉A和B按照5％～30％的比例添加到小麦粉中，对苦荞小麦混合粉的面团粉质特性及其挂面的感官品质、蒸煮品质及质构特性进行了研究，结果表明：与普通粉相比，添加苦荞超微粉的混合粉面团的吸水率增加，面团形成时间和稳定时间缩短，弱化度值升高，粉质指数降低；添加苦荞超微粉提高了挂面的感官品质；添加量在15％以下时，添加苦荞普通粉制作的面条煮熟增重率较高，添加量在15％～30％时，添加苦荞超微粉A制作的面条煮熟增重率较高，而添加量在5％～30％时，添加苦荞超微粉A制作的面条煮熟的干物质损失率最低；苦荞粉超微处理增加了苦荞挂面的坚实度和剪切功，面条咀嚼性和韧性增强。小麦粉中添加20％苦荞超微粉A时制作的挂面韧性，口感良好。
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