In model pup breads, which were baked with wheat starch and dry, vital gluten, part of the wheat starch was replaced with oat starch (5, 10, 15, 20 % of the total amount of the pup breads). It has been proven that starch fat contained in oat starch has a good effect on improving crumb structure of the model pup breads (40 g), but no such effect has been noticed while baking wheat breads (250 g) with the addition of oat starch.