One of the important issues of oat (Avena Sativa L.) flour is related to its lacking gluten (it is gluten-free). However, it contains valuable fats and fibers. β-glucans are fibers that exist in oat flour and have clinical health impacts such as lowering cholesterol and reducing glucose levels in the blood vessels. Lacking gluten and the presence of fibers limit oat flour applications in the bakery industries. In other words, the products which are produced with oat flour do not have acceptable volume and texture. In spite of this, using conventional technologies and the addition of 30% of oat flour to wheat flour can lead to acceptable sensorial attributes for consumers. The bakery products baked with oat flour have higher nutritional value compared to products baked only with wheat flour. Also, various bakery products can be developed when wheat flour is substituted with oat flour.

One of the substantial issues in human beings’ societies is an increase in people who suffer from celiac disease. These patients need food products lacking gluten (for their sensitivity to the gliadin fraction of gluten). Hence, the development of bakery products incorporated with oat flour can be a beneficial approach.

Several studies have been done regarding the replacement of wheat flour with oat flour. It has been reported that β-glucans have high water adsorption capacity which increases the viscosity of the water phase of dough. In this state, air cells developed in the mixing stage can be stabilized by β-glucans; thus, it will be possible to produce bakery products with high volume.

The oat flour has “Avenanthramides and Saponins” which are the key phytochemicals contributing to the typically astringent and bitter off-taste of oat. It has been reported that an appropriate baking procedure and heating at 180 °C for 20 min can reduce the astringency and bitter taste of baked products.