Abstract: The low-gluten flour was consisted of buckwheat (60%) and wheat (40%) . The effect of cassava acetate starch and potato acetate starch with different addition on the rheological and pasting properties of low-gluten dough were evaluated by Mixolab rheological instrument. The results showed that these two kinds of acetate starch significantly increased the dough strength and cook stability respectively, cassava acetate starch prolonged dough development and stability time and decreased dough weakening with mechanical, potato acetate starch decreased water absorption and dough weakening with heating during mixing.