Effect of inulin on rheological properties of soft and strong wheat dough

Summary The influence of inulin with different degrees of polymerisation (DP) on the farinograph characteristics, extensograph parameters and fermentation rheological properties of soft and strong wheat dough was explored. The results showed that the addition of inulin can reduce the water absorption of doughs, and inulin with lower DP had more significant effect and the influence on the soft dough was stronger than the strong dough. Inulin can enhance mechanical properties of the gluten network and improve the resistance to mixing of soft dough. The extensibility of doughs decreased with increasing inulin. Inulin increased the resistance to extension of soft dough; however, it is reverse for strong dough. Adding inulin significantly increased the volume of gas production and the maximum expansion height of doughs, and the effect of inulin with lower DP was more prominent. Additionally, the gas‐holding capacity of doughs was enhanced by inulin. The influence of inulin on the rheological properties of dough mainly depends on the DP of inulin and gluten content. The addition of inulin was beneficial to improve the quality of soft dough, and the effect of inulin with lower DP was more prominent.