## 1 Introduction  
The base of human food pyramid are cereal-based products due to their nutritional value rich in carbohydrates, proteins and lipids that provides 56% of the total energy world consumption and 50% of the protein consumed globally [1]. Wheat (_Triticum aestivum_) is one of the main cereal crops used worldwide in bakery manufacturing [2]. However, through wheat milling various bioactive compounds amount could be reduced or even lost [2; 3; 4]. During the last decades, consumer requirements regarding bakery products became more focused towards products obtained from unconventional flours or from composite ones. Pseudocereals such as buckwheat, quinoa and amaranth have gained the researches attention due to their precious chemical composition rich in fibers, proteins, phenolic acids, flavonoids, fatty acids, vitamins and minerals [5; 6; 7; 8; 9], which are known for their benefits on human health [5]. Buckwheat is a pseudocereal with a significant level of proteins in comparison to cereals (wheat, sorghum, corn, rice etc.) with a range between 7-21%, being easily digestible [8]. This pseudocereal is also rich in minerals, especially in copper, manganese, iron, potassium, sodium and zinc [5; 10; 11]. Likewise, buckwheat is known for its B complex vitamin content, vitamins E and PP [9; 12] as well as for its high dietary fibers content [13]. Its bioactive compounds such as phenolic acids and flavonoids (rutin and quercetin mainly) contribute to a rich antioxidant capacity, with multiple positive implications on consumers health [14; 15; 16]. Recently, sprouts consumption has increased mainly because of their nutritional value an excellent source of proteins, fibers, vitamins, minerals and various bioactive compounds. Germination facilitates the improvement of digestibility by increasing the bioavailability of minerals and increases the phenolic content, which could enhance the antioxidant activity [17; 18; 19; 20]. In light of this evidence, buckwheat and buckwheat sprouts help to prevent and treat various diseases such as oxidative anxiety, neurodegenerative disorders, cardiovascular diseases and even skin cancer. These functional properties increased their application in food and pharmaceutical products manufacturing [21]. Considering that both buckwheat and sprouts flours are gluten-free, their introduction in bread manufacturing process represent a new technology challenge in order to obtain products with desirable sensorial characteristics; therefore, the introduction of some improvers such as special enzymes or hydrocolloids is necessary to mimic gluten network, which is responsible for dough structure [22; 23]. Guar gum is an inexpensive and renewable additive used in various industries; however, its main use is in the food industry [24; 25]. In breadmaking, guar ensures uniform hydration of the flour, improving the kneading and shaping of the dough. The high-water absorption capacity leads to a desired consistency of the dough. As a result, final baked products have a higher level of moisture retention even after baking, and the storage time is considered to be longer [24; 26; 27]. Xylanase, alpha-amylase and glucose oxidase are enzymes used in the bakery industry due to their various benefits. There are several studies which have reported that alpha amylase optimizes the ability to retain gases in the dough, promotes the increase in volume of products and their elasticity, improves color and helps to extend the shelf life by decreasing the crumb hardness [28; 29]. Regarding xylanase, several authors reported an improvement of sensory parameters such as finer texture; more uniform crumb structure; lower adhesiveness; better color, taste and aroma as the control sample [30; 31]. It is considered that the addition of glucose oxidase improves the qualities of the dough due to the strengthening effect of the gluten network, an important function especially in the case of lean flours. The use of this enzyme helps to obtain baked goods with increased volume and improves crumb properties [32].