## 3 Results and Discussion
### Pasting Characteristics and Viscoelastic Behavior of Gels
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **PV** & **TV** & **BV** & **FV** & **SV** & **Pasting temp.** \\  & **[mPa \(\times\) s]** & **[mPa \(\times\) s]** & **[mPa \(\times\) s]** & **[mPa \(\times\) s]** & **[mPa \(\times\) s]** & **[\({}^{\circ}\)C]** \\ \hline BP & 1563.0 \(\pm\) 21.2 c & 1695.0 \(\pm\) 8.5 c & 0 \(\pm\) 0 a & 3352.0 \(\pm\) 15.6 c & 1657.0 \(\pm\) 24.0 b & 70.2 \(\pm\) 0.1 a \\ BPT & 725.0 \(\pm\) 35.4 a & 925.0 \(\pm\) 36.8 a & 0 \(\pm\) 0 a & 1491.5 \(\pm\) 41.7 a & 566.5 \(\pm\) 78.5 a & 78.4 \(\pm\) 0.4 c & 78.4 \(\pm\) 0.4 c & \\ SB & 1994.0 \(\pm\) 8.5 d & 2205.0 \(\pm\) 32.5 d & 0 \(\pm\) 0 a & 4104.0 \(\pm\) 28.3 d & 1899.0 \(\pm\) 4.2 c & 71.7 \(\pm\) 0.1 b & \\ SBT & 799.0 \(\pm\) 14.1 b & 1075.0 \(\pm\) 17.0 b & 0 \(\pm\) 0 a & 1740.0 \(\pm\) 84.9 b & 665.0 \(\pm\) 101.8 a & 79.5 \(\pm\) 0.1 d & \\ \hline WT & 1651.0 \(\pm\) 39.6 c & 1329.0 \(\pm\) 45.3 c & 322.0 \(\pm\) 5.7 c & 2106.5 \(\pm\) 54.4 c & 777.5 \(\pm\) 99.7 b & 72.5 \(\pm\) 0.2 b & \\ WTT & 1413.0 \(\pm\) 26.9 b & 1391.5 \(\pm\) 10.6 c & 21.5 \(\pm\) 16.3 a & 1894.3 \(\pm\) 8.6 b & 502.8 \(\pm\) 2.0 a & 79.2 \(\pm\) 0.4 c & \\ BT & 1411.5 \(\pm\) 4.9 b & 1158.5 \(\pm\) 14.8 b & 253.0 \(\pm\) 9.9 b & 1911.4 \(\pm\) 18.1 b & 752.9 \(\pm\) 3.3 b & 71.0 \(\pm\) 0.1 a & \\ BTT & 811.6 \(\pm\) 2.5 a & 801.2 \(\pm\) 17.3 a & 10.4 \(\pm\) 14.7 a & 1310.4 \(\pm\) 16.6 a & 509.2 \(\pm\) 0.6 a & 80.4 \(\pm\) 0.1 d & \\ \hline \hline \end{tabular}  
* PV—peak viscosity; TV—through viscosity; BV—breakdown viscosity; FV—final viscosity; SV—setback viscosity; BP—Polish buckwheat, BPT—treated Polish buckwheat; SB—native Spanish buckwheat, SBT—treated Spanish buckwheat, WT—native white teff, WT—white teff treated, BT—native brown teff, BT—brown teff treated, lower-case letters mean values are significantly different at \(p\leq 0.05\) in the column.  
\end{table} 
Table 2: Viscometric parameters of native and MW-treated samples. The structural change of the paste is very well demonstrated by the G' and G\" moduli changes in particular samples as a result of MW treatment. Buckwheat flows were both reinforced with MW treatment, resulting in 18% and 16% increase in G' value for PB and SB, respectively. Opposite results were reported by [PERSON] et al. (2018), where 30% moisture content buckwheat was MW radiated and underwent a huge drop in elastic modulus. This difference may stem from the study design, as in ([PERSON] et al., 2018) the grain was both soaked and MW treated, and then analyses were taken from the gel right after forming. The buckwheat gels increased their viscous behavior with frequency, as their G\({}^{\prime\prime}\) modulus significantly increased for PB and SB. Also, the exponent \"a\" was always lower than exponent \"b\", resulting in positive values of exponent \"c\"; this means that the loss tangent increased with the angular frequency rise. In left flours, the variety had an interesting impact, as the elastic and viscous moduli values of gels made with WT were always higher than BT. Similar results were observed by [PERSON] et al. for other Spanish cultivated teff varieties ([PERSON] et al., 2018) for native flours. Such behavior suggests firmer internal consistency, probably affected by the lower lipid content in the white variety. Lipids restrict access to the starch granules, which can hinder the intramolecular organization by amylose chains during cooling. After MW treatment, the difference disappeared for elastic modulus G'; oppositely, for BTT, the G\({}^{\prime\prime}\) value was slightly higher, which can be caused by internal firm organization slowing due to higher fat content and fatty acids (FA) release as the effect of microwave exposure ([PERSON], 2018). An increase in particle size and modification of natural imbibition and breakdown characteristics for starch granules resulted in an observed rise in the elastic modulus for treated samples. Grain size impacts the characteristics of the resulting flour, which was visible in the viscous modulus change.