The study looked at how adding buckwheat flour to baguettes affects their properties. They tested the bread flour mixed with buckwheat using different methods. Increasing the amount of buckwheat flour made the bread less sticky and prevented it from becoming too soft. The bread with more buckwheat flour absorbed more water but was less stable. The bread with a lot of buckwheat flour was harder and less springy after a couple of days. Overall, baguettes with 10% buckwheat flour were rated the best in terms of taste and texture.