The researchers studied how replacing some wheat flour with barley and oat flour affects the properties of toast bread dough. They found that using 10% barley flour or 5% oat flour in the dough improved its sensory properties compared to using only wheat flour. Adding barley increased dough strength, while adding oats decreased water absorption but increased dough stability. Combining barley and oats at a ratio of 15% led to further improvements in dough properties. Overall, using 10% barley and 5% oats together in the dough resulted in the best outcomes.