This study was conducted to investigate the rheological properties of mulberry powder on the weak flour using color, Rapid Visco Amalyzer(RVA), farinogram, alveogram. The lightness(L value) and yellowness(b value) decreased and the redness(a value) increased with increment of mulberry powder content. On the RVA data, the weak flour with 1% of mulberry powder showed the highest initial pasting temperature and peak viscosity, while the addition of mulberry powder reduced final viscosity. On the farinogram data, the consistency of the flour containing mulberry powder was decreased with increments of mulberry powder. This meant that mulberry powder could weaken the batter. Water absorption of the samples with mulberry powder was decreased more than the control. The development time of flour with mulberry powder was also decreased more than control, but the differences were not significant. The stability of the flour with adding mulberry powder was decreased. The Pmax value of the flour was decreased significantly by adding mulberry powder. Extensibility and swelling index were both increased, but there were no significant differences.