IRCT20181017041366N1 IRCT 2018-12-19 Ahvaz University of Medical Sciences Effect of soybean flour on the glycemic index, glycemic load and satiety index of white bread The effect of soybean flour on the glycemic index, glycemic load and satiety index of white bread in healthy subjects 2019-01-10 anticipated 30 Complete https://irct.ir/trial/34599 interventional Randomization: N/A, Blinding: Not blinded, Placebo: Not used, Assignment: Crossover, Purpose: Prevention. N/A Condition 1: glycemic index in healthy people. Condition 2: glycemic load in healthy people. Condition 3: Satiety index in healthy people. Intervention 1: Intervention group1: Each individual will consume a bread made of white wheat flour, water, improver, salt and yeast. This bread should contain 50 grams of available carbohydrates and 1,000 Kilojoules (240 kilocalories) of energy. Intervention 2: Intervention group 2: Each individual will consume a bread made of a mixture of equal amounts of soybean flour and white flour, water, improver, salt and dough. This bread should contain 50 grams of available carbohydrates and 1,000 Kilojoules (240 kilocalories) of energy. Intervention 3: Intervention group 3: Each individual will consume a bread made of a mixture of 25% soybean flour and 75% white flour, water, improver, salt and dough. This bread should contain 50 grams of available carbohydrates and 1,000 Kilojoules (240 kilocalories) of energy. Intervention 4: Control group: Glucose solution (50 g dissolved in 250 ml of water) used to determine the glycemic index as a reference food. 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 There is no more information