To explore the utilization of flaxseed meal in traditional fermented flour products，the effects of cold-pressed flaxseed meal on the characteristics of wheat dough were evaluated. Thermal mechanics, thermodynamics, rheology, gluten content and microstructure of the wheat dough mixed with cold-pressed flaxseed meal were analyzed. The results show that water absorption of the dough is increased with the addition of cold-pressed flaxseed meal. Retrogradation of the wheat dough mixed with cold-pressed flaxseed meal is retarded compared with the whole wheat dough. The addition of cold-pressed flaxseed meal can reduce the formation time of the dough. The addition of cold-pressed flaxseed meal can improve the gelatinization temperature of the whole wheat flour. The maximum fermentation height and total CO₂ production of the dough mixed with could-pressed flaxseed meal are decreased, while the gas retention rate is increased. The elastic and the viscous modulus of the mixed dough show an increase and decrease pattern with the increment of cold-pressed flaxseed meal. The gluten content and the ordered structure decrease slightly, and the continuity of dough network structure becomes worse. When the addition of flaxseed meal is within the range of 5%～25%, the influence of flaxseed meal on the characteristics of wheat dough is small. However, when the addition of flaxseed meal is above 25%, significant quality deteoration of the dough is observed. In conclusion, the addition of flaxseed meal should be kept below 25% to maintain the sensory quality, and improve the application of flaxseed meal and the nutritional value of wheat flour products.