*2.2. Proximate Composition*

The main raw material, wheat flour was investigated for its moisture (14.00%), ash (0.65%), fat (1.40%), protein (12.60%), wet gluten (30.00%), Falling number index (312 s), and gluten deformation index (6.00 mm) by the ICC methods 110/1, 104/1, 105/1, 105/2, 106/1, 107/1 and by the Romanian standard method SR 90:2007, respectively. These results make it be a suitable flour for bread making according to the Romanian standard SR 877:1996. Buckwheat grains' analytical characteristics included 13.28% moisture (SR EN ISO 665:2003), 2% ash (SR ISO 2171:2009), 3.40% fat (SR EN ISO 659:2009), and 13.26% protein (SR EN ISO 20483:2007). Total carbohydrate content was determined by difference as 100 − (moisture + ash + protein + total lipids). All measurements were taken at least in duplicate, and the results were expressed as the average ± standard deviation.
