“…The addition of various dietary fibres can have a significant impact on the texture, colour, moisture content, shelf life, and nutritional properties of GF bread [ 13 ]. Studies have shown that incorporating corn fibre, barley fibre, and rice bran into GF bread results in a more intense coloration, which is considered a desirable attribute for starch-based GF products [ 14 , 15 ]. Furthermore, the inclusion of dietary fibre effectively reduces bread staling, leading to a significant extension in its shelf life [ 16 , 17 ].…”