Objective To investigate the influence of oil content on the characteristics of dough made of flour with different qualities.Methods Camellia oil and butter are used as raw materials, and incorporated into flour at different proportions (mass fractions of 0%, 1%, 2%, 3%, and 4%, respectively). The control group consists of flour without oil added. The properties of the dough are analyzed using the farinograph, viscosity analyzer, rheometer, and other instruments.Results Compared with the control group, the water absorption capacity and wet gluten content of the dough significantly decrease (P<0.05), and the pasting and tensile properties of the dough are markedly altered (P<0.05) when the oil content reaches 4%. When the oil content is 3%, there is no significant change in the formation time or stabilization time of the dough, while the fermentation performance of the dough is notably enhanced.Conclusion The addition of oil facilitates the formation and stabilization of the gluten network, enhances the stability of the dough, delays its aging process, and significantly improves its properties. These effects are more pronounced compared to those observed in the butter-supplemented group.