# Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads
## 3 Results
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Sample** & **Time** & **Bake Loss** & **Specific** & **Sample** & **Bake Loss** & **Specific** \\
**Buckwheat** & **[Days]** & **[\%]** & **[mL/gl]** & **Teff** & **[\%]** & **[mL/gl]** \\ \hline \multirow{3}{*}{Control} & 0 & 26.3 \(\pm\) 0.3 \({}^{c}\) & 3.11 \(\pm\) 0.05 \({}^{f}\) & \multirow{3}{*}{control} & 26.3 \(\pm\) 0.2 \({}^{c}\) & 3.11 \(\pm\) 0.05 \({}^{e}\) \\  & 7 & & 3.01 \(\pm\) 0.03 \({}^{e}\) & & 3.01 \(\pm\) 0.03 \({}^{e}\) \\ \multirow{2}{*}{PB} & 0 & 22.3 \(\pm\) 0.5 \({}^{b}\) & 2.78 \(\pm\) 0.05 \({}^{d}\) & \multirow{3}{*}{WT} & 23.6 \(\pm\) 0.2 \({}^{b}\) & 2.57 \(\pm\) 0.03 \({}^{d}\) \\  & 7 & & 2.21 \(\pm\) 0.06 \({}^{a}\) & & 2.01 \(\pm\) 0.02 \({}^{b}\) & 2.01 \(\pm\) 0.02 \({}^{b}\) \\ \multirow{2}{*}{PBMW} & 0 & 19.3 \(\pm\) 0.7 \({}^{a}\) & 3.08 \(\pm\) 0.04 \({}^{e}\) & \multirow{2}{*}{WTMW} & 20.4 \(\pm\) 0.2 \({}^{a}\) & 2.34 \(\pm\) 0.06 \({}^{c}\) \\  & 7 & & 2.61 \(\pm\) 0.01 \({}^{c}\) & & 2.16 \(\pm\) 0.07 \({}^{b}\) & 2.16 \(\pm\) 0.07 \({}^{b}\) \\ \multirow{2}{*}{SB} & 0 & 21.4 \(\pm\) 0.2 \({}^{b}\) & 2.91 \(\pm\) 0.03 \({}^{e}\) & \multirow{2}{*}{BT} & 29.3 \(\pm\) 0.2 \({}^{d}\) & 2.03 \(\pm\) 0.09 \({}^{b}\) \\  & 7 & & 2.06 \(\pm\) 0.01 \({}^{a}\) & & 1.62 \(\pm\) 0.08 \({}^{a}\) & \\ \multirow{2}{*}{SBMW} & 0 & 18.4 \(\pm\) 0.6 \({}^{a}\) & 2.68 \(\pm\) 0.07 \({}^{c}\) & \multirow{2}{*}{BTMW} & 22.6 \(\pm\) 0.1 \({}^{b}\) & 2.23 \(\pm\) 0.04 \({}^{b}\) \\  & 7 & & 2.45 \(\pm\) 0.06 \({}^{b}\) & & 2.12 \(\pm\) 0.05 \({}^{b}\) \\ \hline \hline \end{tabular} Control—100% rice flour bread, PBB—bread from blend of native Polish buckwheat flour and rice flour, 50:50 (_wtw_), PBMW—bread from blend of Polish buckwheat flour after microwave treatment and rice flour, 50:50 (_wtw_), SBMW—bread from blend of Spanish buckwheat flour after microwave treatment and rice flour, 50:50 (_wtw_), WTMB—bread from blend of native white teff flour and rice flour, 50:50 (_wtw_), BTW—bread from blend of brown teff flour and rice flour, 50:50 (_wtw_), BTW—bread from blend of brown teff flour after microwave treatment and rice flour, 50:50 (_wtw_), IMW—bread from blend of brown teff flour after microwave treatment and rice flour, 50:50 (_wtw_), Lowercase letter means significant difference in columns, \(p=0.05\).  
\end{table} 
Table 1: Bake loss and specific volume of breads right after baking and after 7 days. Staling of the control bread--100% rice bread--revealed a hardness increase of almost 74% after 7 days of storage, but for native buckwheat flour blend breads, the increase was even higher, being 2.5 times and 1.9 times for Polish and Spanish samples, respectively. The bread made from blending rice flour with both MW-treated buckwheat flours revealed a 32% and 51% increase in hardness for Polish and Spanish buckwheat, respectively. Compared to native flour blends, the loaf shrinkage was decreased for MW-HMT flours by 22% and 17.5% for Polish and Spanish buckwheat breads, respectively. Those results showed a good correlation with other researchers reporting the loss in quality features of bread after the addition of native buckwheat flours [33; 34]. The obtained results are also well correlated with bake loss and loaf shrinkage, showing the highest rise in hardness value for breads that are more rich in starch buckwheat cultivar (Spanish). The highest cohesiveness was noted for the PBMWB sample while the lowest was observed for the 100% rice bread control, both after baking and after 7 days of storage. The lowest springiness value was observed in the 100% rice flour sample after 7 days of storage while the highest value was found in the SBB and SBMWB samples also after 7 days. The chewiness values were the lowest for the 100% rice bread control, both after baking and after 7 days of storage, while the highest values were found for native buckwheat flours after 7 days.