Oat represents an important agricultural resource whose potential use in the bakery industry is insufficiently exploited. The investigation of this potential starts from the transformation of oat kernel into flour and ends with obtaining the wheat-oat mixtures bakery products. Oat flour contains no gluten but provides significant amounts of lipids and fibers with important nutritional value. β-Glucans from oat lower blood cholesterol and decrease blood glucose level. The lack of gluten and the fibers intake limit the oat flour potential for use in bakery, the products obtained exclusively from oat, being characterized by an unacceptable volume and texture. However, using conventional technologies and addition of whole oat flour up to 30% to wheat flour (WF), bakery products with good sensory characteristics accepted by consumers can be obtained. These products are characterized by a higher nutritional profile than those obtained exclusively from WF and contribute to the diversification of Western diets.
