## 2 Materials and Methods  
### Experimental Design  
In the buns manufacturing, the buckwheat flour and sprouted buckwheat flour were mixed in different percentages with wheat flour (10%, 20% and 30% respectively). The flours mixes were further entitled as composite flours.  
The buns formulation contained the following ingredients: composite flours consisting of wheat flour, buckwheat and sprouted buckwheat floors, in different percentages (10%, 20%, and 30% respectively), water, salt, yeast, guar gum and Magimix improver, as showed in Tables 1 and 2. The following codes were used for composite flours with 10, 20, 30% buckwheat flour (BW): 10 BW, 20 BW and 30 BW, meanwhile for composite flour with sprouts flour (SF) the abbreviations were: 10 SF, 20 SF and 30 SF, respectively.  
Buns were obtained by mixing all ingredients for 3 min at medium speed and 4 min at high speed, by using a mixer (KitchenAid(r) Precise Heat Mixing Bowl, Greenville, OH, USA). The doughs were left to leaven for 23 h at 2-4 \({}^{\circ}\)C. After the cold fermentation, doughs were left for leavening for 1 h at 29 \({}^{\circ}\)C and 80% relative humidity. This stage aims to raise the temperature of the doughs as close as possible to the temperature of the final leavening; further, doughs were divided and shaped into buns weighing 120 g and left for final fermentation for 30 min at 30 \({}^{\circ}\)C and 75% relative humidity in a thermoclimatic chamber (Zanolli, Verona, Italy). The baking of buns samples was carried out in a professional oven for 30 min at 220 \({}^{\circ}\)C (Zanolli, Verona, Italy). After baking, buns were left to cool at room temperature for 1 h, before being packaged and stored until testing.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{6}{c}{**Ingredients [\%]**} \\ \cline{2-9}  & **Wheat Flour** & **BW Flour** & **Water** & **Salt** & **Yeast** & **G** & **M** \\ \hline
**WF** & 100 & 0 & 60.7 & 2 & 2 & & \\
**10 BW1** & 90 & 10 & 68 & 2 & 2 & 0.2 & \\
**20 BW1** & 80 & 20 & 76.5 & 2 & 2 & 0.2 & \\
**30 BW1** & 70 & 30 & 81.1 & 2 & 2 & 0.2 & \\
**10 BW2** & 90 & 10 & 68 & 2 & 2 & 0.2 & \\
**20 BW2** & 80 & 20 & 76.5 & 2 & 2 & 0.2 & \\
**30 BW2** & 70 & 30 & 81.1 & 2 & 2 & 0.2 & \\ \hline \hline \end{tabular}  
* WF: wheat flour, control sample; BW: flour-buckwheat flour; G: guar gum; M: baking improver Magimix; 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.  
\end{table}
Table 1: Buns recipe by adding buckwheat flour.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{6}{c}{**Ingredients [\%]**} \\ \cline{2-7}  & **Wheat Flour** & **SF Flour** & **Water** & **Salt** & **Yeast** & **G** & **M** \\ \hline
**10 SF1** & 90 & 10 & 60.7 & 2 & 2 & 0.2 & \\
**20 SF1** & 80 & 20 & 60.7 & 2 & 2 & 0.2 & \\
**30 SF1** & 70 & 30 & 60.7 & 2 & 2 & 0.2 & \\
**10 SF2** & 90 & 10 & 60.7 & 2 & 2 & 0.2 & \\
**20 SF2** & 80 & 20 & 60.7 & 2 & 2 & 0.2 & \\
**30 SF2** & 70 & 30 & 60.7 & 2 & 2 & 0.2 & \\ \hline \hline \end{tabular}
* SF flour: sprouted buckwheat flour, G: guar gum, M: baking improver Magimix; 10 SF1, 20 SF1, 30 SF1: buns with 10%, 20%, 30% sprouted buckwheat flour and 0.2% guar gum; 10 SF2, 20 SF2: buns with 10%, 20%, 30% sprouted buckwheat flour and 0.2% Magimix.  
\end{table}
Table 2: Buns recipe by adding sprouted buckwheat flour.