The aim of this research was to determine the effects of adding oat flour, bran and flake on the properties of wheat flour, wheat-oat dough and baked products. Two wheat flours of different quality were used in this study as test samples. Blends were made by replacing wheat flour with 5, 10, 15 and 20% of oat products. The blends were analysed for wet gluten content, sedimentation value, farinographic and extensigraphic parameters, and subjected to baking tests. Increases in the percentage of oat products in the blends were observed to be markedly responsible for decreases in the sedimentation value and quantity of wet gluten washed from the blends. Water absorption estimated using a farinograph increased as substitution with the oat product increased. The addition of oat products to weak-quality wheat flour (commercial wheat flour - CWF) extended the peak time. After adding oat products to strong flour (lab-milled flour - LMF), the time to breakdown was shortened. Unlike oat flour, the presence of oat bran and flakes in the dough was responsible for extending the peak time and had a better effect on dough extensibility measured by an extensigraph. Based on the evaluation of dough energy, it was shown that wheat-oat mixes containing 5 and 10% of oat products recorded average baking values. The same percentage of oat products brought about the improvement in loaf volumes baked with CWF, whereas baked products from strong flour (LMF) enriched with oats demonstrated a smaller volume and worse crumb structure than the wheat breads. Wheat-oat dough and bread containing 5 and 10% of oat products were characterised by fairly good quality, whereas oat flakes and bran exerted a more beneficial effect on their quality, compared to oat flour.