## 3 Results and Discussions
### Final Products Characterization
#### 3.2.1 Physico-Chemical Parameters of Buns
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Moisture Content** & **Ash** & **Total Fat** & **Protein** & **Fibers** & **TTA** \\  & **[\%]** & **[\%]** & **[\%]** & **[\%]** & **[\%]** \\ \hline
**PM** & 39.94 \(\pm\) 0.61 b & 0.56 \(\pm\) 0.11 a & 1.17 \(\pm\) 0.22 a & 7.88 \(\pm\) 0.28 a & 0.69 \(\pm\) 0.10 a & 2.09 \(\pm\) 0.15 a \\
**10 BW1** & 42.06 \(\pm\) 0.65 d & 0.72 \(\pm\) 0.25 b & 1.68 \(\pm\) 0.11 b & 8.51 \(\pm\) 0.10 b & 0.71 \(\pm\) 0.14 a & 2.53 \(\pm\) 0.19 b \\
**20 BW1** & 43.76 \(\pm\) 0.71 e & 0.90 \(\pm\) 0.23 c & 1.83 \(\pm\) 0.17 b & 8.63 \(\pm\) 0.18 b & 0.85 \(\pm\) 0.11 d & 2.83 \(\pm\) 0.28 d \\
**30 BW1** & 45.40 \(\pm\) 0.52 f & 1.05 \(\pm\) 0.28 d & 2.05 \(\pm\) 0.15 c & 8.82 \(\pm\) 0.24 d & 1.15 \(\pm\) 0.21 f & 3.23 \(\pm\) 0.11 f \\
**10 BW2** & 41.41 \(\pm\) 0.53 c & 0.71 \(\pm\) 0.14 b & 1.74 \(\pm\) 0.21 b & 8.55 \(\pm\) 0.31 b & 0.71 \(\pm\) 0.15 a & 2.62 \(\pm\) 0.18 c \\
**20 BW2** & 43.07 \(\pm\) 0.59 e & 0.89 \(\pm\) 0.28 c & 1.84 \(\pm\) 0.29 c & 8.64 \(\pm\) 0.29 b & 0.87 \(\pm\) 0.06 d & 2.87 \(\pm\) 0.13 d \\
**30 BW2** & 44.83 \(\pm\) 0.6 f & 1.02 \(\pm\) 0.30 d & 2.04 \(\pm\) 0.23 c & 8.83 \(\pm\) 0.25 c & 1.13 \(\pm\) 0.20 f & 3.25 \(\pm\) 0.38 f \\
**10 SF1** & 39.00 \(\pm\) 0.54 a & 1.10 \(\pm\) 0.18 d & 2.74 \(\pm\) 0.28 d & 9.03 \(\pm\) 0.11 d & 0.77 \(\pm\) 0.13 c & 2.45 \(\pm\) 0.19 b \\
**20 SF1** & 38.96 \(\pm\) 0.48 a & 14.57 \(\pm\) 0.17 e & 2.98 \(\pm\) 0.25 d & 9.26 \(\pm\) 0.32 e & 9.06 \(\pm\) 0.11 e & 2.78 \(\pm\) 0.17 d \\
**30 SF1** & 38.87 \(\pm\) 0.39 a & 1.80 \(\pm\) 0.18 f & 3.92 \(\pm\) 0.30 e & 9.38 \(\pm\) 0.25 e & 1.17 \(\pm\) 0.14 f & 3.12 \(\pm\) 0.21 e \\
**10 SF2** & 39.00 \(\pm\) 0.42 a & 1.09 \(\pm\) 0.21 d & 2.79 \(\pm\) 0.25 d & 9.08 \(\pm\) 0.24 d & 0.78 \(\pm\) 0.21 c & 2.48 \(\pm\) 0.27 b \\
**20 SF2** & 38.80 \(\pm\) 0.37 a & 1.40 \(\pm\) 0.17 e & 3.01 \(\pm\) 0.11 d & 9.26 \(\pm\) 0.34 e & 0.97 \(\pm\) 0.13 c & 2.87 \(\pm\) 0.24 d \\
**30 SF2** & 38.72 \(\pm\) 0.52 a & 1.79 \(\pm\) 0.21 f & 3.84 \(\pm\) 0.25 e & 9.35 \(\pm\) 0.31 e & 1.15 \(\pm\) 0.16 f & 3.17 \(\pm\) 0.28 e \\ \hline \hline \multicolumn{6}{l}{ PM: control sample; 10 BW1, 20 BW1, 30 BW1: buns with 10%, 20%, 30% buckwheat flour and 0.2% guar gum; 10 BW2, 20 BW2: buns with 10%, 20%, 30% buckwheat flour and 0.2% Magimix; 10 SF1, 20 SF1, 30 SF1—buns with 10%, 20%, 30% sprouted buckwheat flour and 0.2% guar gum; 10 SF2, 20 SF2, 30 SF2: buns with 10%, 20%, 30% sprouted buckwheat flour and 0.2% Magimix. Different lowercase letters within a column indicate significant differences between the means of the same parameter analyzed at \(p<0.05\) and (n =3) according to [PERSON]’s multiple range test. All results are expressed to fresh weight (f.w.) product.} \\ \hline \end{tabular}
\end{table} 
Table 6: Physico-chemical parameters of buns. amount. As far as we know, no studies have been found in the literature regarding the content of fiber content in baked goods with the addition of sprouted buckwheat flour. Regarding the protein content, it changed in all products. It is known that proteins undergo a series of changes during baking, of which the most important is the denaturation of gliadin and glutenins; gluten is transformed from an elastic structure into a semi-rigid one, thereby defining the final shape of the product [59]. The protein content in wheat-based buns (PM) was 7.88%, meanwhile, the final products supplemented with BW 10%, 20% and 30% registered values of 8.51%, 8.63% and 8.82%, respectively (Table 6). This could be justified by the higher protein content of BW compared to WF (Table 3). No significant differences were registered between sample with different improvers. On the other side, the SF use in the manufacture of final baked buns determined an increment of the protein content, as showed in Table 6 This could be explained by the higher protein content of SF compared with BW and WF, respectively (Table 3). Another parameter that has changed was the TTA, which increased as a result of alcoholic fermentation.