Development of recipes and qualitative characteristics of cereals-based food products

Currently, considerable attention is drawn to oats for its high content of dietary fiber, phytochemicals and nutritional value. The consumption believed have various health benefits such as cholesterol-lowering anti-cancer properties. Recently, also been considered suitable in the diet celiac patients. Due their value, oat-based food products bread, biscuits, probiotic drinks, breakfast cereals, flakes baby are gaining more popularity. Research development oat can be useful fight against diseases known mankind. aim work obtain functional with improved properties through use bran whole flakes. This research focused on oatmeal. For this purpose, breakfasts developed by replacing wheat flour levels (30%; 50%; 80%) while oatmeal has included at (10%; 15%; 20%) recipe. approximate composition raw materials from (moisture, ash, fat, protein, carbohydrates) was analyzed work. enrichment increased fiber mineral both products. addition did not affect organoleptic characteristics product.