IRCT20180522039780N1 IRCT 2018-06-19 Ahvaz University of Medical Sciences Determination of glycemic index, glycemic load and the satiety index of breads made with wheat flour-barley flour and wheat flour-oat flour in healthy subjects the effect of the glycemic index, glycemic load and satiety index of breads made with wheat flour-barley flour and wheat flour-oat flour in healthy subjects 2018-02-02 anticipated 30 Complete https://irct.ir/trial/31690 interventional Randomization: N/A, Blinding: Not blinded, Placebo: Not used, Assignment: Crossover, Purpose: Prevention. N/A healthy people. Intervention 1: Intervention group: Breads made with white wheat flour. Intervention 2: Intervention group: Bread made from blend of barley flour and white flour to a ratio of 1/2. Intervention 3: Intervention group: Bread made from blend of barley flour and white flour to a ratio of 1/4. Intervention 4: Intervention group: Bread made from blend of oat flour and white flour to a ratio of 1/2. Intervention 5: Intervention group: Bread made from blend of oat flour and white flour to a ratio of 1/4. Undecided - It is not yet known if there will be a plan to make this available Justification or reason for indecision in sharing IPD is This is not the goal of this study.