Abstract: Pregelatinization technique was applied on buckwheat noodle quality improvement research..Buckwheat flour has no gluten so dough has no viscosity.Pregelatinization treatment can increase viscosity.The effect of different amount of water, pregelatinization temperature and time on noodle shear stress was investigated.Results are as follows： pregelatinization amount of water 15%,pregelatinization time 2.5 minute and dough temperature.