Oat flour is highly refined from the flour made from shelled oats and can be purchased in many supermarkets. Most oat varieties have a higher fiber content than white flour. Although widely used in enhancing the flavor of sauces, oat flour lacks gluten, which is used to help yeast rise the dough. A small amount of oat flour can be used for baking food, but bread, pizza dough or cakes made entirely from oats taste extremely bad.

The protein in oat flour does not have the gluten characteristics of flour protein. Using oat flour alone cannot make dough with good elasticity and extensibility. However, adding oat flour to flour for mixed use is a good application approach. There are a few reports on the influence of oat flour on flour quality, but they mainly focus on the effect of the addition amount on the rheological properties of flour. There are few reports on how the addition amount and particle size of oat flour affect important flour quality indicators such as rheological properties, wet gluten content, drop value, and flour whiteness of flour.