Abstract:Through germination treatment，the taste of brown rice is improved and has certain physiological functions.In recent years，research on germinated brown rice products has focused on taro or bread based on staple foods.This paper mainly summarized the related research of the nutritional value （nutrient composition，in vitro protein digestibility，in vitro starch digestibility，glycemic index），bioactive substances （γ -aminobutyric acid，γ-oryzanol，phenolic substances）and antioxidant activity of germinated brown rice bread when baked，so as to provide reference for the further research of germinated brown rice bread and the development of new functional foods.