The availability of
palatable BR-containing gluten-free products would represent a
significant advance towards ensuring an adequate intake of nutrients
and bioactive compounds, mostly for subjects with celiac disease,
but also for general consumers. Accordingly, developing
bread based on GBR with desirable nutritional quality and providing
bioactive compounds is worthy of investigation.
To date, experimental GBR breads have been characterised with
adequate instrumental and sensory attributes. However, to our knowledge, investigations on the
effect of germination conditions on the nutritive composition of
BR-bread are very limited. Therefore