The effect of sprouted wheat wholemeal inclusion in bread recipes on postprandial blood glucose and satiety responses in healthy adults: a randomized trial

• 50% sprouted wheat wholemeal (SWW) was included in a bread recipe. • SWW inclusion does not affect postprandial glycemic responses. • SWW inclusion does not affect the satiety responses. • In vitro starch digestibility was unaffected by SWW inclusion. • SWW inclusion did not adversely affect product acceptability. Sprouted wheat wholemeal was reported to enhance the nutritional and sensory properties of cereal products, but few human studies exist. The effect of blending 50 % sprouted wheat wholemeal in a bread recipe on the postprandial glycemic and satiety responses, and sensory-related sensations was investigated in this randomized crossover human study with 12 healthy participants. Capillary blood samples were collected and glycemic response was determined at 0, 15, 30, 45, 60, 90, 120 min. Satiety visual analogue scales were given every 30 min. While substituting bread wheat flour with sprouted wheat wholemeal significantly increased the α-amylase activity in the dough ( p < 0.05), it did not alter in vitro digestibility or postprandial glycemic and satiety responses ( p > 0.05). Likewise, participant overall acceptability was not adversely affected. Sprouted wheat wholemeal can be used as a functional ingredient in breadmaking, although it did not, in this study, significantly affect digestibility parameters.