IRCT20180201038584N1 IRCT 2018-07-04 Ahvaz University of Medical Sciences Determination of Quercus Flour effect on the glycemic index, glycemic load and satiety index of white bread in healthy subjects The effect of Quercus flour on the glycemic index, glycemic load and satiety index of white bread in healthy subjects 2018-01-17 anticipated 30 Complete https://irct.ir/trial/29633 interventional Randomization: N/A, Blinding: Not blinded, Placebo: Not used, Assignment: Crossover, Purpose: Prevention. N/A افراد سالم. Intervention 1: Intervention group: Breads made from white wheat flour, water, improver, salt and yeast, which each person randomly consumes once in the course of this 4-week intervention. This bread should contain 50 grams of available carbohydrates for the glycemic index and 1,000 kiloules (240 kilocalories) of energy for the Satiety index. Intervention 2: Intervention group: Bread made from mixture of oak flour and white flour to a ratio of 1/2, water, improver, salt and dough, which each person randomly consumes once in the course of this 4-week intervention.This bread should contain 50 grams of available carbohydrates for the glycemic index and 1,000 kiloules (240 kilocalories) of energy for the Satiety index. Intervention 3: Intervention group: Bread made from mixture of 1/4 oak flour and 3/4 white flour , water, improver, salt and dough, which each person randomly consumes once in the course of this 4-week intervention. This bread should contain 50 grams of available carbohydrates for the glycemic index and 1,000 kiloules (240 kilocalories) of energy for the Satiety index. Intervention 4: Intervention 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 This is not the goal of this study.