Abstract
The visco-elastic behavior of the buckwheat dough fortified with commercial gluten was investigated by using Brabender's Viscograph, Farinograph and Extensograph. All of the measured properties of the fortified dough did not change linearly with the level of added gluten. These physical properties as a whole, however, turned to those of more hard-type wheat flour. Although gluten was not only factor to affect the viscoelastic behavior of dough, the role of gluten to form the buckwheat noodle matrix was considered to be remarkable.
