Buckwheat noodles were prepared with buckwheat-wheat mixed flour(1∶1)as raw material and wheat gluten,artemisia gum,guar gum and konjac flour as gluten fortifier.The effect of the gluten fortifiers on cooking quality and sensory quality of buckwheat noodles was investigated.The results showed that the four gluten fortifiers can improve the cooking properties and sensory evaluation of buckwheat noodles.The noodle with artemisia gum had the lowest cooking loss and broken ratio;and the noodle with wheat gluten had the best sensory quality.Comprehensive evaluations of the improved effects on noodles were:wheat gluten>artemisia gum>guar gum>konjac flour.When the added amount of wheat gluten was 2.5%,buckwheat noodle got the best cooking quality and sensory quality.