Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour

► Defatting and heat treatments altered the antioxidant properties of oats. ► Oats can be incorporated to wheat flour up to 50% levels to prepare chapattis. ► Baking increased reducing power, metal chelating activity and browning index. ► A decrease in the total phenolic, flavonoid and antioxidant activity was observed.