## 3 Results and Discussion
### Pasting Characteristics and Viscoelastic Behavior of Gels  
Pasting profiles of native and treated samples of Polish and Spanish buckwheat flows are shown in Figure 2A; white and brown Spanish teff samples are shown in Figure 2B. A particular behavior was observed for buckwheat flows (A) of different origin; the pasting curves were smooth and did not present the separated peak within the 95 \({}^{\circ}\)C ramp, while a constant rise after the cooling began without any breakage. The MV treatment resulted in even less pronounced changes, providing almost negligible differences between two buckwheat flours after MV supported heat-moisture treatment. The teff hours were characterized by a significantly (almost twice) lower viscosity compared to buckwheat;  
Figure 2: Pasting curves of native and MW-treated samples, (**A**)—buckwheat: BS—native Spanish buckwheat, BST—Spanish buckwheat treated, BP—native Polish buckwheat, BPT—Polish buckwheat treated; (**B**)—teff: WT—native white teff, WTT—white teff treated, BT—native brown teff, BTT—brown teff treated. pasting profiles provided the typical peak-drop-rise characteristics. Almost identical native flours with less viscous brown teff after MW thermal treatment smoothen the characteristics. The white teff still presented a differentiated pasting profile, while brown teff was characterized by a huge drop in viscosity and simultaneously slow and constant rise of viscosity when the drop of temperature started. The pronounced viscosity peak proves the maximum viscosity reached by the paste, followed by disruption of the internal structure, resulting in thinning of the paste and viscosity drop. Buckwheat contains a lot of fiber; this fiber is not so prone to breakage, as starch granules do, thereby creating a dynamic internal environment, exchanging and maintaining water without a loss of viscosity. Compared to buckwheat, teff flour contains more starch, makes it more susceptible to temperature changes. Increases and decreases in viscosity is a characteristic for pastes and gels creations, and not particularly expected for 3D printing inks, as they may result in rapid syneresis of water and disruption of internal structure, resulting in the loss of rigidity and elasticity, which are crucial parameters for 3D printing. Generally, the MW treatment modified the viscometric parameters of the pastes towards greater stability, as shown in Table 2. The peak viscosity, which occurs while maximum resistance is given by a sample to the rotating padel under the certain temperature and speed conditions, was negligible in the case of buckwheat, independent of place of origin or treatment. Meanwhile, teff samples, except the brown treated sample, reached certain level of viscosity without further changes. For untreated buckwheat flours, the breakdown values were generally higher (this was the reverse for teff flours) while setback values were very similar for all the treated samples, despite being more pronounced in buckwheat than in teff. Pasting temperature increased in all cases of treated samples; this resembles the slowed absorption during the heating ramp. Similar results were observed by [PERSON] et al. and [PERSON] et al. [34; 35] for buckwheat and teff flours after MV treatment. The generalized slowed water absorption is connected to both the overall particle size distribution change in the samples as well as amylose release and melting characteristics of particle samples; this was proven by several authors for both flour and starch samples [31; 32; 33]. The internal structure of set gels was assessed with dynamic oscillatory tests within the viscoelastic region. Table 3 presents the G\({}^{\prime}\) and G\({}^{\prime\prime}\) moduli and (tan \(\delta\)), as well as the exponents a, b, and c obtained from fitting the power law model to experimental data obtained from frequency sweeps.