The effect of frying on the flavor characteristics and dough properties of oat flour was studied. Oat flour was categorized into raw oat flour， semi-cooked oat flour and cooked oat flour according to the degree of frying. The flavor components were determined by electronic nose， and principal component analysis was used to comprehensively determine the flavor characteristics of oat doughs with different treatments， and to study the physicochemical properties of oat doughs under different frying degrees and temperatures of dough water. The results showed that the content of straight-chain starch of oat flour increased significantly(P<0.05) with the increase of frying degree， and the solubility and swelling degree showed a tendency of increasing and then decreasing with the prolongation of time； the onset temperature of oat flour after frying was reduced to 60.07 ℃， and the peak temperature and enthalpy value decreased gradually， and frying did not change the crystalline structure of the oat starch. Scanning electron micrographs showed more depressions on the surface of starch granules of cooked oat flour， and the dough cohesion increased with the increase of the temperature of the mixing water. Aldehydes and alkane aromatic components increased significantly in the fried samples and in the doughs prepared with hot water at 100 ℃. The results showed that the doughs were more aromatic than the fried samples， and the aldehydes and alkanes increased significantly in the fried samples. The study showed that the fried oat flour had the best processing performance， the best dough flavor and the best dough physicochemical properties.