technological point of view (higher volume, softer crumb, stronger dough structure, higher sensory characteristics) than the bread obtained with pea protein concentrate. The protein digestibility does not dependent only on the protein source, but also on the food processing technique. The review written by [PERSON] and [PERSON] [5] underlined the impact of germination on the nutritional quality and sensory characteristics of different legume types such as bean, lentil, chickpea, lupine, soy and the effect of their addition in a germinated form in bread making. Germination induces changes in protein and starch digestibility (amino acid content, available sugars), an increase in the mineral bioavailability (calcium, copper, manganese, zinc), vitamin concentrations (riboflavin, niacin and ascorbic acid), polyphenols content and antioxidant activity and activates some hydrolytic enzymes such as amylases, proteases, lipases which may improve bread quality not only from the nutritional point of view but also from the technological point of view. The effect of germination combined with a fermentation process on dough rheological properties from different wheat and tritticale varieties has also been reported in this Special Issue by [PERSON] et al. [6]. According to them, flour obtained from germinated grains presented lower dough stability, higher protein weakening and a significant improvement of dough pasting properties when sourdough was added in wheat flour. Also, a narrower viscoelastic domain was recorded for samples subjected to the fermentation and germination process. The nutritional aspects related to the sprouts of soybean resulted from germination process and treated with different levels of chitol oligosaccharidesacharide with various molecular weights have been approached in this Special Issue by [PERSON] et al. [7]. According to them, the use of chitol oligosaccharidesacharide during the germination process led to a significant increase in the bioactive compounds and antioxidant activity of the soybean sprouts. The use of a buckwheat sprout flour in a bakery product, namely a wheat bun, in combination with buckwheat, has been reported by [PERSON] et al. [8]. According to them, by adding the buckwheat and buckwheat sprout flours in wheat flour, the nutritional quality of buns has been improved in terms of starch digestibility, phenolic content, total flavonoid content and antioxidant activity. The use of ingredients such as pseudocreals in bread making has also become a concern in the bakery industry. One of the reasons for their use in bread is their nutritional value--these grains being richer in fibers, lipids, minerals and vitamins, compared to the wheat flour. Also, these grains present a high protein quality, thus completing the wheat proteins deficient in lysine, threonine and methionine. However, their use in bread making may be difficult, since these cereals do not contain gluten, fact that may affect bread quality. An extensive study related to the effect of the quinoa seed flour addition in wheat flour on dough rheology has been reported in this Special Issue by [PERSON] et al. [9]. According to them, the substitution of wheat flour with different milling fractions of quinoa seeds flour may affect in a different way the dough rheological properties and therefore the bread quality. The Falling Number values, water absorption, protein weakening decreased with the increasing particle size of quinoa seeds, whereas the Mixolab starch gelatinization rate and starch retrogradation speed increased. These authors predicted that the optimum bread may be obtained according to the rheological data for a medium quinoa particle size addition of 8.98% in wheat flour. Nowadays, the bakery producers are trying to diversify the assortment range of bakery products in order to satisfy the consumer demands. Some of the consumers want special bakery products, healthier ones to meet their needs.