## 3 Results and Discussions
### Final Products Characterization
#### 3.2.7 Sensorial Analysis
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Sample** & **Visual Appearance** & **Texture** & **Odor** & **Taste** & **Flavor** & **Overall** \\  & & & & & & & **Acceptability** \\ \hline
**PM** & 9.10 \(\pm\) 0.15 \(\&\) & 9.00 \(\pm\) 0.21 \(\,\)f & 9.00 \(\pm\) 0.15 \(\,\)f & 9.00 \(\pm\) 0.18 \(\,\)s & 9.10 \(\pm\) 0.10 \(\,\)d & 9.20 \(\pm\) 0.14 \(\,\)s \\
**10 BW1** & 9.00 \(\pm\) 0.21 \(\,\)f & 8.60 \(\pm\) 0.32 \(\,\)f & 9.00 \(\pm\) 0.25 \(\,\)f & 9.00 \(\pm\) 0.14 \(\,\)s & 9.00 \(\pm\) 0.10 \(\,\)d & 8.90 \(\pm\) 0.12 \(\,\)f \\
**20 BW1** & 9.10 \(\pm\) 0.10 \(\,\)f & 8.90 \(\pm\) 0.25 \(\,\)f & 9.00 \(\pm\) 0.15 \(\,\)f & 9.10 \(\pm\) 0.10 \(\,\)s & 9.10 \(\pm\) 0.12 \(\,\)d & 9.30 \(\pm\) 0.10 \(\,\)s \\
**30 BW1** & 7.10 \(\pm\) 0.21 \(\,\)b & 5.90 \(\pm\) 0.17 \(\,\)b & 6.70 \(\pm\) 0.32 \(\,\)b & 6.50 \(\pm\) 0.35 \(\,\)a \(\,\)c & 6.20 \(\pm\) 0.45 \(\,\)a & 7.00 \(\pm\) 0.42 \(\,\)c \\
**10 BW2** & 8.60 \(\pm\) 0.17 \(\,\)a,f & 8.50 \(\pm\) 0.23 \(\,\)d,f & 8.30 \(\pm\) 0.25 \(\,\)d,e & 8.20 \(\pm\) 0.24 \(\,\)e & 8.70 \(\pm\) 0.25 \(\,\)c & 8.90 \(\pm\) 0.22 \(\,\)f \\
**20 BW2** & 8.50 \(\pm\) 0.28 \(\,\)d,e & 8.30 \(\pm\) 0.24 \(\,\)d,e & 8.20 \(\pm\) 0.15 \(\,\)d,e & 8.30 \(\pm\) 0.23 \(\,\)f & 8.50 \(\pm\) 0.11 \(\,\)c & 8.50 \(\pm\) 0.25 \(\,\)e \\
**30 BW2** & 6.80 \(\pm\) 0.30 \(\,\)b & 5.60 \(\pm\) 0.52 \(\,\)ab & 6.20 \(\pm\) 0.29 \(\,\)a \(\,\)d,e & 6.20 \(\pm\) 0.29 \(\,\)a \(\,\)d,c & 5.80 \(\pm\) 0.19 \(\,\)a & 6.00 \(\pm\) 0.36 \(\,\)a \\
**10 SF1** & 8.70 \(\pm\) 0.45 \(\,\)f & 8.90 \(\pm\) 0.20 \(\,\)f & 8.90 \(\pm\) 0.18 \(\,\)f & 8.80 \(\pm\) 0.11 \(\,\)s & 8.90 \(\pm\) 0.45 \(\,\)d & 9.20 \(\pm\) 0.32 \(\,\)f \\
**20 SF1** & 9.80 \(\pm\) 0.25 \(\,\)d,g & 8.70 \(\pm\) 0.17 \(\,\)s & 8.60 \(\pm\) 0.18 \(\,\)ef & 8.70 \(\pm\) 0.17 \(\,\)f & 8.60 \(\pm\) 0.11 \(\,\)c & 8.60 \(\pm\) 0.25 \(\,\)e \\
**30 SF1** & 6.70 \(\pm\) 0.32 \(\,\)b & 5.50 \(\pm\) 0.36 \(\,\)d & 6.30 \(\pm\) 0.34 \(\,\)ab & 6.00 \(\pm\) 0.35 \(\,\)a & 6.00 \(\pm\) 0.25 \(\,\)a & 6.50 \(\pm\) 0.11 \(\,\)b \\
**10 SF2** & 8.30 \(\pm\) 0.38 \(\,\)c & 8.00 \(\pm\) 0.30 \(\,\)c & 7.90 \(\pm\) 0.25 \(\,\)c & 8.00 \(\pm\) 0.21 \(\,\)d & 8.30 \(\pm\) 0.16 \(\,\)b \(\,\)c & 8.10 \(\pm\) 0.15 \(\,\)d \\
**20 SF2** & 7.90 \(\pm\) 0.22 \(\,\)c & 7.60 \(\pm\) 0.17 \(\,\)c & 7.60 \(\pm\) 0.52 \(\,\)c & 7.70 \(\pm\) 0.28 \(\,\)d & 7.90 \(\pm\) 0.32 \(\,\)b & 7.80 \(\pm\) 0.46 \(\,\)d \\
**30 SF2** & 6.00 \(\pm\) 0.15 \(\,\)a & 5.00 \(\,\)c & 0.50 \(\,\)a \(\,\)d & 6.00 \(\pm\) 0.21 \(\,\)a & 6.00 \(\pm\) 0.45 \(\,\)ab & 6.00 \(\pm\) 0.50 \(\,\)a & 5.70 \(\pm\) 0.50 \(\,\)a \\ \hline \hline \end{tabular}  
* PM: control sample; 10 BW1, 20 BW1, 30 BW1: buns with 10%, 20%, 30% buckwheat flour addition and 0.2% guar gum; 10 BW2, 20 BW2, 30 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.  
\end{table} 
Table 10: Hedonic scores for buns. Figure 1: Buns with addition of buckwheat flour and 0.2% guar gum, 0.2% baking improver, respectively and sections of the obtained final baked buns. PM: control sample; 10 BW1: buns with 10% buckwheat flour addition and 0.2% guar gum; 20 BW1: buns with 20% buckwheat flour addition and 0.2% guar gum; 30 BW1: buns with 30% buckwheat flour addition and 0.2% guar gum; 10 BW2: buns with 10% buckwheat flour addition and 0.2% Magimix; 20 BW2: buns with 20% buckwheat flour addition and 0.2% Magimix; 30 BW2—buns with 30% buckwheat flour addition and 0.2% Magimix. Figure 2: Buns with addition of sprouted buckwheat flour and 0.2% guar gum, 0.2% baking improver, respectively and sections of the obtained final baked buns.