## 3 Results and Discussion
### Texture Characteristics of Gels  
The gel cylinders formed with flour-based paste after temperature treatment revealed different texture profile parameters depending on their botanical origin and the type of processing applied (Table 4). \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Sample** & \(\mathbf{G}^{\prime}\) & **a** & \(\mathbf{G}^{\prime\prime}\) & **b** & **tan \$** & **c** \\ \hline BP & 2490.3 \(\pm\) 236.2 \({}^{\text{a}}\) & 0.065 \(\pm\) 0.0056 \({}^{\text{a}}\) & 353.69 \(\pm\) 1.23 \({}^{\text{a}}\) & 0.1163 \(\pm\) 0.0035 \({}^{\text{b}}\) & 0.142 \(\pm\) 0.0021 \({}^{\text{a}}\) & 0.0511 \(\pm\) 0.003 \({}^{\text{d}}\) \\ BPT & 2971.2 \(\pm\) 125.2 \({}^{\text{b}}\) & 0.0879 \(\pm\) 0.0061 \({}^{\text{c}}\) & 607.2 \(\pm\) 0.96 \({}^{\text{b}}\) & 0.0687 \(\pm\) 0.032 \({}^{\text{a}}\) & 0.206 \(\pm\) 0.0064 \({}^{\text{b}}\) & 0.02 \(\pm\) 0.001 \({}^{\text{c}}\) \\ SB & 2440.0 \(\pm\) 302.4 \({}^{\text{a}}\) & 0.0742 \(\pm\) 0.0052 \({}^{\text{b}}\) & 642.6 \(\pm\) 2.31 \({}^{\text{c}}\) & 0.0751 \(\pm\) 0.0045 \({}^{\text{a}}\) & 0.263 \(\pm\) 0.0011 \({}^{\text{c}}\) & 0.0001 \(\pm\) 0.0000 \({}^{\text{a}}\) \\ SBT & 2836.0 \(\pm\) 121.4 \({}^{\text{b}}\) & 0.0751 \(\pm\) 0.0012 \({}^{\text{b}}\) & 710.8 \(\pm\) 1.21 \({}^{\text{d}}\) & 0.0677 \(\pm\) 0.0011 \({}^{\text{a}}\) & 0.25 \(\pm\) 0.0009 \({}^{\text{c}}\) & 0.006 \(\pm\) 0.0001 \({}^{\text{b}}\) \\ \hline WT & 1633.6 \(\pm\) 93.5 \({}^{\text{b}}\) & 0.1196 \(\pm\) 0.0011 \({}^{\text{b}}\) & 201.69 \(\pm\) 3.14 \({}^{\text{b}}\) & 0.1528 \(\pm\) 0.0009 \({}^{\text{b}}\) & 0.1233 \(\pm\) 0.0003 \({}^{\text{a}}\) & 0.0332 \(\pm\) 0.002 \({}^{\text{b}}\) \\ WTT & 1868.0 \(\pm\) 101.9 \({}^{\text{b}}\) & 0.1106 \(\pm\) 0.0020 \({}^{\text{a}}\) & 279.3 \(\pm\) 4.65 \({}^{\text{c}}\) & 0.1335 \(\pm\) 0.0004 \({}^{\text{a}}\) & 0.1491 \(\pm\) 0.0074 \({}^{\text{b}}\) & 0.0236 \(\pm\) 0.003 \({}^{\text{a}}\) \\ BT & 1464.4 \(\pm\) 52.3 \({}^{\text{a}}\) & 0.1238 \(\pm\) 0.0009 \({}^{\text{c}}\) & 165.55 \(\pm\) 3.98 \({}^{\text{a}}\) & 0.1578 \(\pm\) 0.0014 \({}^{\text{b}}\) & 0.1127 \(\pm\) 0.0062 \({}^{\text{a}}\) & 0.0352 \(\pm\) 0.00025 \({}^{\text{b}}\) \\ BTT & 1728.1 \(\pm\) 39.1 \({}^{\text{b}}\) & 0.1113 \(\pm\) 0.0011 \({}^{\text{a}}\) & 325.72 \(\pm\) 2.11 \({}^{\text{d}}\) & 0.1309 \(\pm\) 0.0007 \({}^{\text{a}}\) & 0.1875 \(\pm\) 0.0027 \({}^{\text{c}}\) & 0.0211 \(\pm\) 0.0010 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* SB—native Spanish buckwheat, SBT –Spanish buckwheat treated, BT—Polish buckwheat treated, BT—native white teff, WTT—white teff treated, BT—native brown teff, BTT—brown teff treated, lower-case letters mean values are significantly different at \(p\leq 0.05\) in the column.  
\end{table} 
Table 3: Viscoelastic moduli of native and treated samples. The weakest gels were those obtained from buckwheat samples; however, during the analysis, the high stickiness of the gels was noted. The hardest gels were obtained from Spanish buckwheat, which, compared to Polish buckwheat, contained more starch and less fiber. Also, in opposition to the rheological data, brown teff resulted in harder gels than white teff. The cohesiveness reduction as result of MW treatment was observed for all the samples; this was most pronounced for Spanish buckwheat. Springiness, the internal capacity of the sample to go back to its undeformed condition after the deforming force is removed, was more strongly impacted in buckwheat samples, where it was reduced 2 and 4 times for PB and SB samples, respectively. Resilience, being the indicator of how the gel regains its form after the first compression, was negatively impacted in buckwheat gels, but surprisingly not in teff flour made gels. Gumminess, being the result of hardness and cohesiveness interaction in the sample, was negatively impacted in buckwheat but not significantly changed in teff. These species-specific results may be strongly dependent on the particle sizes of each flour, which was impacted by the botanical sizes of each grain.