## 3 Results and Discussions
### Final Products Characterization
#### 3.2.3 Total Flavonoid Content of Buns  
The values resulting from the quantitative determination of the buns total flavonoid are represented graphically in Table 8. The smallest value was obtained for control buns (PM), with a content of 3.99 mg QE/100 g, meanwhile, the highest value was represented by the buns with 30% sprouts flour 93.97 mg QE/100 g. This could be justified by the highest content in total flavonoid of SF, compared to WF (Table 5). According to [PERSON] et al. (2016), the flavonoid content decreases 2-4 times in the final bakery products compared to the flour. In their study, wheat-based buns had a 2.03 mg/100 g total flavonoid content; product with 15% buckwheat flour obtained 3.34 mg/100 g total flavonoids and, surprisingly, buns with 30% buckwheat had a score of 3.29 mg/100 g. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Glucose** & **Sucrose** & **Maltose** & **Fructose** \\  & **[\%]** & **[\%]** & **[\%]** & **[\%]** \\ \hline
**RT (min)** & 11.20 & 17.80 & 22.70 & 9.10 \\ \hline
**PM** & 0.16 \(\pm\) 0.08 \({}^{\text{a}}\) & 0.95 \(\pm\) 0.10 \({}^{\text{a}}\) & 0.83 \(\pm\) 0.10 \({}^{\text{b}}\) & 0.06 \(\pm\) 0.01 \({}^{\text{a}}\) \\
**10 BW1** & 0.16 \(\pm\) 0.07 \({}^{\text{a}}\) & 0.99 \(\pm\) 0.10 \({}^{\text{d}}\) & 0.85 \(\pm\) 0.12 \({}^{\text{b}c}\) & 0.08 \(\pm\) 0.01 \({}^{\text{a}}\) \\
**20 BW1** & 0.16 \(\pm\) 0.08 \({}^{\text{a}}\) & 1.04 \(\pm\) 0.12 \({}^{\text{e}}\) & 0.86 \(\pm\) 0.09 \({}^{\text{c}}\) & 0.10 \(\pm\) 0.01 \({}^{\text{a}}\) \\
**30 BW1** & 0.19 \(\pm\) 0.09 \({}^{\text{c}}\) & 1.07 \(\pm\) 0.08 \({}^{\text{f}}\) & 0.89 \(\pm\) 0.05 \({}^{\text{d}}\) & 0.11 \(\pm\) 0.05 \({}^{\text{a}}\) \\
**10 BW2** & 0.16 \(\pm\) 0.05 \({}^{\text{a}}\) & 0.99 \(\pm\) 0.08 \({}^{\text{d}}\) & 0.84 \(\pm\) 0.07 \({}^{\text{b}c}\) & 0.08 \(\pm\) 0.02 \({}^{\text{a}}\) \\
**20 BW2** & 0.17 \(\pm\) 0.05 \({}^{\text{b}}\) & 1.04 \(\pm\) 0.09 \({}^{\text{e}}\) & 0.86 \(\pm\) 0.12 \({}^{\text{c}}\) & 0.10 \(\pm\) 0.03 \({}^{\text{a}}\) \\
**30 BW2** & 0.20 \(\pm\) 0.04 \({}^{\text{d}}\) & 1.07 \(\pm\) 0.06 \({}^{\text{f}}\) & 0.89 \(\pm\) 0.08 \({}^{\text{d}}\) & 0.12 \(\pm\) 0.02 \({}^{\text{a}}\) \\
**10 SF1** & 0.16 \(\pm\) 0.08 \({}^{\text{a}}\) & 0.95 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.75 \(\pm\) 0.05 \({}^{\text{a}}\) & 0.23 \(\pm\) 0.05 \({}^{\text{b}}\) \\
**20 SF1** & 0.19 \(\pm\) 0.05 \({}^{\text{c}}\) & 0.95 \(\pm\) 0.07 \({}^{\text{a}}\) & 0.74 \(\pm\) 0.10 \({}^{\text{a}}\) & 0.43 \(\pm\) 0.05 \({}^{\text{c}}\) \\
**30 SF1** & 0.21 \(\pm\) 0.07 \({}^{\text{e}}\) & 0.96 \(\pm\) 0.06 \({}^{\text{a}b,c}\) & 0.73 \(\pm\) 0.10 \({}^{\text{a}}\) & 0.67 \(\pm\) 0.07 \({}^{\text{d}}\) \\
**10 SF2** & 0.17 \(\pm\) 0.08 \({}^{\text{b}}\) & 0.95 \(\pm\) 0.08 \({}^{\text{a}b}\) & 0.75 \(\pm\) 0.07 \({}^{\text{a}}\) & 0.23 \(\pm\) 0.02 \({}^{\text{b}}\) \\
**20 SF2** & 0.19 \(\pm\) 0.01 \({}^{\text{c}}\) & 0.96 \(\pm\) 0.07 \({}^{\text{a}b,c}\) & 0.75 \(\pm\) 0.05 \({}^{\text{a}}\) & 0.43 \(\pm\) 0.08 \({}^{\text{c}}\) \\
**30 SF2** & 0.22 \(\pm\) 0.08 \({}^{\text{f}}\) & 0.97 \(\pm\) 0.10 \({}^{\text{c}}\) & 0.73 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.67 \(\pm\) 0.05 \({}^{\text{d}}\) \\ \hline \hline \end{tabular} RT: Retention time; PM: control sample, 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; 10 SF1, 20 SF1; 30 SF1: buns with 10%, 20%, 30% sprouted buckwheat flour and 0.2% guar gum; 10 SF2, 20 SF2; 30 SF2: buns with 10%, 20%, 30% sprouted buckwheat flour and 0.2% Magimix. Different lowercase letters within a column indicate significant differences between the means of the same parameter analyzed at \(p<0.05\) and (n = 3) according to [PERSON]’s multiple range test.  
\end{table} 
Table 7: Free sugars content from buns.