# Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads
## 3 Results
For native teff flour blend breads, the increase in hardness after 7 days of storage was even higher, being 2.0 times and 2.6 times for white and brown samples, respectively. The \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Time** & **Hardness** & & & \\  & **[Days]** & **[N]** & **Cohesiveness** & **Springiness** & **Chewiness** \\  & 0 & 2.09 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.008 \(\pm\) 0.002 \({}^{\text{a}}\) & 0.41 \(\pm\) 0.02 \({}^{\text{b}}\) & 0.01 \(\pm\) 0.004 \({}^{\text{a}}\) \\ Control & 7 & 3.64 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.001 \(\pm\) 0.0005 \({}^{\text{a}}\) & 0.24 \(\pm\) 0.06 \({}^{\text{a}}\) & 0.001 \(\pm\) 0.003 \({}^{\text{a}}\) \\ PBB & 0 & 2.96 \(\pm\) 0.06 \({}^{\text{c}}\) & 0.048 \(\pm\) 0.006 \({}^{\text{d}}\) & 0.51 \(\pm\) 0.03 \({}^{\text{c}}\) & 0.072 \(\pm\) 0.003 \({}^{\text{b}}\) \\ PBMWB & 7 & 7.41 \(\pm\) 0.09 \({}^{\text{e}}\) & 0.074 \(\pm\) 0.007 \({}^{\text{e}}\) & 0.63 \(\pm\) 0.02 \({}^{\text{d}}\) & 0.345 \(\pm\) 0.003 \({}^{\text{f}}\) \\ PBMWB & 0 & 2.39 \(\pm\) 0.09 \({}^{\text{b}}\) & 0.021 \(\pm\) 0.006 \({}^{\text{b}}\) & 0.64 \(\pm\) 0.03 \({}^{\text{d}}\) & 0.032 \(\pm\) 0.008 \({}^{\text{b}}\) \\  & 7 & 5.81 \(\pm\) 0.10 \({}^{\text{d}}\) & 0.034 \(\pm\) 0.007 \({}^{\text{c}}\) & 0.60 \(\pm\) 0.02 \({}^{\text{d}}\) & 0.139 \(\pm\) 0.01 \({}^{\text{d}}\) \\ SBB & 0 & 3.72 \(\pm\) 0.06 \({}^{\text{b}}\) & 0.036 \(\pm\) 0.004 \({}^{\text{c}}\) & 0.68 \(\pm\) 0.08 \({}^{\text{d}}\) & 0.091 \(\pm\) 0.003 \({}^{\text{c}}\) \\  & 7 & 7.23 \(\pm\) 0.09 \({}^{\text{e}}\) & 0.030 \(\pm\) 0.005 \({}^{\text{c}}\) & 1.04 \(\pm\) 0.05 \({}^{\text{e}}\) & 0.225 \(\pm\) 0.003 \({}^{\text{e}}\) \\ SBMWB & 0 & 3.95 \(\pm\) 0.08 \({}^{\text{b}}\) & 0.015 \(\pm\) 0.004 \({}^{\text{b}}\) & 0.77 \(\pm\) 0.04 \({}^{\text{d}}\) & 0.05 \(\pm\) 0.004 \({}^{\text{b}}\) \\  & 7 & 5.97 \(\pm\) 0.05 \({}^{\text{d}}\) & 0.019 \(\pm\) 0.005 \({}^{\text{b}}\) & 0.97 \(\pm\) 0.07 \({}^{\text{e}}\) & 0.11 \(\pm\) 0.001 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}  
* Control—100% rice flour breads, PBB—head from blend of native Polish buckwheat flour and rice flour, 50:50 (_ur/u/v_), PBMWB—head from blend of Polish buckwheat flour after microwave treatment and rice flour, 50:50 (_ur/u_), SBB—head from blend of Spanish native buckwheat flour and rice flour, 50:50 (_ur/u_), SBB—head from blend of Spanish buckwheat flour after microwave treatment and rice flour, 50:50 (_ur/u_). Lowercase letter means significant difference in columns, \(p=0.05\).  
\end{table} 
Table 2: Texture profile of buckwheat breads right after baking and after 7 days. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Time** & **Hardness** & & \\  & **[Days]** & **[N]** & **Cohesiveness** & **Springiness** & **Chewiness** \\  & 0 & 2.09 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.008 \(\pm\) 0.002 \({}^{\text{a}}\) & 0.41 \(\pm\) 0.02 \({}^{\text{b}}\) & 0.010 \(\pm\) 0.004 \({}^{\text{a}}\) \\ Control & 7 & 3.64 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.001 \(\pm\) 0.0005 \({}^{\text{a}}\) & 0.24 \(\pm\) 0.06 \({}^{\text{a}}\) & 0.001 \(\pm\) 0.003 \({}^{\text{a}}\) \\ WTB & 0 & 4.16 \(\pm\) 0.06 \({}^{\text{c}}\) & 0.051 \(\pm\) 0.006 \({}^{\text{b}}\) & 0.56 \(\pm\) 0.03 \({}^{\text{c}}\) & 0.119 \(\pm\) 0.004 \({}^{\text{d}}\) \\ WTBW & 7 & 8.31 \(\pm\) 0.09 \({}^{\text{e}}\) & 0.066 \(\pm\) 0.005 \({}^{\text{b}}\) & 0.91 \(\pm\) 0.07 \({}^{\text{e}}\) & 0.499 \(\pm\) 0.0 bread made from blending rice flour with MW-treated teff flours revealed an increase in hardness of only 1.46 times and 1.77 times for white and brown teff, respectively. Compared to native flour blends, the loaf shrinkage was decreased in MW-HMT flours by 13.5% and 24% for white and brown teff breads, respectively. The highest cohesiveness was noted for BTB after 7 days of storage. The lowest springiness value was observed for the 100% rice flour sample after 7 days of storage, while the highest was found in WTB and WTMWB samples also after 7 days.