Effect of inulin on rheological and thermal properties of gluten-free dough

► Inulins with varying chain length were included in gluten-free starch-based dough. ► Inulin depending on DP modified rheological and thermal properties of the dough. ► Inulin with the highest DP had the strongest impact on dough viscoelastic properties. ► Inulin water binding properties seem to be the key factor for dough properties. The aim of the study was to evaluate the influence of inulins with varying degree of polymerization on rheological and thermal properties of gluten-free starch-based dough. The share of inulin reduced the values of consistency coefficient, as well as storage and loss moduli, and increased creep compliance. Inulin preparation with the highest average degree of polymerization had the strongest impact on viscoelastic properties of the obtained dough. The presence of inulin also caused a significant decrease of viscosity upon pasting, and an increase of gelatinization temperatures TOg, TP1g, TP2g, and TEg. Addition of inulin had no effect on gelatinization enthalpy (ΔHg), while it strongly reduced the enthalpies of retrograded amylopectin after storage. Water binding properties of inulin seem to be the key factor, responsible for modification of dough properties, because they influence solvent availability for other constituents of such system.