The study looked at how adding oat products to baking mixtures can improve the nutritional value of the final product. Researchers assessed the properties of naked oat varieties and how they affected the dough when mixed with wheat flour. They found that oat flour has higher protein and oil content than wheat flour, making it a good option for baking. Mixing oat flour with wheat flour changed the physical properties of the dough, with whole grain flour showing better results than white flour. Both naked oat varieties had similar effects on the dough's properties. Overall, using oat flour in mixtures can impact the dough's resistance and quality, potentially affecting the final bakery product.