In this study, it was aimed to determine the effects of hazelnut testa (FZ) which is a dietary fiber source and oxidized starch (ON) a kind of modified starch on dough rheology. For this purpose, flour mixtures were obtained by adding 10 % FZ, 5 % ON and 10 % FZ + 5 % ON to wheat flour and dough characteristics of these flour were detected. Farinograph, resistance to extension, extensibility and gassing power values of these samples were measured. The stability value in control flour significantly increased (P<0.05) from 8.00 min to 15.17 min with the addition of FZ. However, it was found that the addition of FZ significantly decreased (P<0.05) the softening degree and mixing tolerance values. With the use of FZ, it was seen that resistance to extension increased to 936.00 mN from 502.36 mN while the extensibility decreased to 25.75 mm from 62.12 mm. While high gassing power was obtained with the use of ON, the stability, development time, degree of softening, mixing tolerance index and time to breakdown did not show significant differences in comparison to control flour (P> 0.05). Accordingly, with the use of oxidized starch, control flour-like dough properties was detected while the high gassing power of ON can be preferred in terms of high bread volume in breadmaking. The highest gassing power was achieved with the combined use of FZ and ON, and the farinograph results were similar to those obtained with FZ alone. Thus, FZ+ON can be considered to be most suitable flour for dough rheology when adequate fermentation time is applied for breadmaking.