The purpose of this study was to investigate the properties of baguettes containing buckwheat flour. Physical properties of the bread flour mixed with buckwheat flour were tested by rapid visco analyzer(RVA), farinogram, and alveogram. Water activity of baguettes were measured and their properties were tested by rheometer. As the amount of buckwheat flour increased the peak viscosity and the holding strength were decreased, but the set back value was increased. Therefore, buckwheat flour prevented the gelatinization process. As the amount of buckwheat flour increased, the consistency and water absorption were increased, but development and stability were lower than the control. The bread flour containing high amount of buckwheat flour resulted in less breakdown and low farinogram quality number. As the amount of buckwheat flour was increased, Pmax, L, G, and W values were decreased on alveogram. The water activity and the springness of all samples were decreased during the storage, but the hardness was increased, especially after two days of storage. The sensory properties of baguette containing 10% buckwheat flour had the best scores.