The different rheological properties of wheat flour and waxy black rice flour dough were investigated in dough with 10, 20, 30 and 40% of waxy black rice flour(WBRF). Water absorption and weakness of dough was increased, but stability of dough, high initial pasting temperature, viscosity at peak point and the volume were decreased after 2nd fermentation as the addition of WBRF was increased. In the 10% addition of WBRF, the dough showed similar rheological properties with those of control group.