الفهرس 
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Abstract
This study was conducted to study the chemical composition of oats flour. Determine of amino acids and fatty acids of oats flour. Study the physical and rheological properties (extensographe and pharinographe) of oats flour. Supplementation of some bakery products such as bread and cake using different concentrations of oats flour (25, 50, 75 and 100%). Chemical and physical properties will do in oats bakery products to evaluate the quality of final products. The organoleptic evaluations of oats bakery products (bread and cake) were applied to evaluate the effect of supplementation on quality and nutritional value of these products. Measuring the change in sensory evaluation during storage period for bread at cold storage for 4 weeks and freezing for 3 months .The obtained results could be summarized in the following: 6.1. Chemical composition of wheat flour and oat flour: 1. The highest protein, carbohydrates and energy value recorded with wheat flour. The mean values were 14.20, 83.39% and 401.07 kcal/100g, respectively. While, the highest fat, fiber and ash recorded with oat flour. 6.1.2. Amino acids composition of wheat flour and oat flour :1. The highest amino acids contents of wheat flour recorded with glutamic acid, glycine and serine. While the lowest values recorded