The objective of this study was to elaborate breads with refined buckwheat flour (RBF) and with 30 and 45% partial substitution by whole grain buckwheat flour (WBF), verifying their technological quality. RBF and WBF were evaluated for their pasting properties in a Rapid Visco Analyser (RVA), thermal properties in a DSC and thermomechanical properties in a MixolabTM. The loaves were evaluated for specific volume, crumb color, moisture, water activity and firmness during storage. All the parameters evaluated in the RVA were higher for RBF than WBF, due to the higher content of fibers and lipids and lower concentration of starch in WBF. The profiles obtained in the MixolabTM demonstrated that WBF needs a greater amount of water for its hydration and presented a lower degree of retrogradation, results consistent with those obtained in the RVA. For thermal properties (DSC), RBF and WBF were found to have similar values of Ton, Tp and Tf. The loaves formulated with 100% RBF (F1) had good specific volume (3.45 mL.g-1) and lower firmness (23.35 N), compared to those formulated with 30 and 45% WBF (F2 and F3). F2 and F3 presented lower lightness (L*) and greater tendency to red (a*). The crust of the loaves gained moisture and the crumb lost moisture during storage. Water activity did not present a significant difference. WBF incorporation reduced loaves specific volume (2.93 and 2.88 mL.g-1) and increased firmness (30.34 and 33.87 N). However, it can be concluded that RBF is suitable for the production of gluten-free breads and that the incorporation of up to 30% WBF may be promising for the nutritional enrichment of formulations, without great loss of technological quality.