The objective of this study is to investigate the effect of inclusion of 50% sprouted wheat wholemeal in a bread recipe on the postprandial glycemic and satiety responses, as well as on appetite-related sensations and acceptability of the developed products relative to a product made with a similar unsprouted wheat recipe.

This study is a randomized crossover trial involving three different bread products. At each study visit, capillary blood glucose will be measured at fasting, and then 15, 30, 45, 60, 90, and 120 minutes following the start of ingestion of the study food. Visual analogue scales will be used to assess appetite and fullness sensations at fasting, and then 30, 60, 90 and 120 minutes.

Inclusion Criteria:

• Healthy adults
• Age 18-40 years
• Normal non-fasting plasma glucose (<7.9 mmol/L but not below 3.3 mmol/L)
• BMI ranging from 18.5 to 27.9 kg/m2
• Regular consumer of wheat-based bread products (>1x per week).

Exclusion Criteria:

• Smoking or regular use of recreational drugs (marijuana, ecstasy, LSD, magic mushrooms etc.)
• Heavy alcohol use (defined as typically >14 drinks per week or >4 drinks on one occasion)
• Restrained eater (>16) as defined by the questionnaire at screening (Appendix E: Three Factor Eating Questionnaire, Stunkard et al.,1985)
• Unusual sleep patterns (Shift-worker, or sleeps 4 hours or less regularly) or irregular breakfast consumption.
• Recent (i.e. >4 kg in previous 3 months) or intended weight loss or gain
• Food allergies or any life-threatening allergy (food or otherwise)
• Gluten intolerance or sensitivity
• Medications known to affect glucose tolerance (excluding oral contraceptives)
• Presence of disease or drug(s) which influence digestion and absorption of nutrients; including steroids, protease inhibitors or antipsychotics.
• Inability to adhere to Study Protocols