How much oil can flour absorb?

You have misunderstood the article you linked. There is no such thing as "how much flour can absorb" in general, so your question is unanswerable. You can make a mixture of flour and water (or flour and oil) in any ratio you want, except for some very low ratios (one drop of water in a kilogram of flour won't give you a kilogram of dough).

What the article refers to is "farinograph water absorption", a rheological property of flour which can be used by bakers to adjust their recipes for a given batch of flour. It is defined by an ISO standard as the amount of water which is needed to get 100 g of flour to the consistency of 500 farinograph units.

This makes the FWA simply a technical unit. It is informative for bakers, but it is not the maximal amount of water which flour can absorb.

As far as I know, nobody has created an analog unit for oil absorption. And if it exists, it would still not be reflective of a putative maximum amount of oil that can be "absorbed" by flour. So your question is not answerable.